Vanilla Ice Cream Cone

Instructions

1. 1

   Prepare the Custard Base

   • In a medium saucepan, combine the heavy cream, whole milk, half of the granulated sugar (about 6 tablespoons), and salt. Warm the mixture over medium-low heat, stirring occasionally, until it is hot and steam begins to rise. Do not let it boil.
   • While the cream mixture is heating, whisk the egg yolks and the remaining sugar in a separate medium bowl until the mixture is pale yellow and slightly thickened, about 2 minutes.
   • To temper the eggs, very slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly. This gradual process prevents the eggs from scrambling.
   • Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. This should take about 5-8 minutes. If you have a thermometer, the temperature should reach 170-175°F (77-80°C).
2. 2

   Chill the Custard

   • Immediately remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl. This will catch any small bits of cooked egg.
   • Stir in the vanilla extract.
   • Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.