Bourbon Vanilla Ice Cream

Ingredients (≈ 1 L)

• 500 ml whole milk

• 250 ml heavy cream (min. 30% fat)

• 120 g sugar

• 5 egg yolks

• 3 g Bourbon vanilla pearls (or 1 vanilla bean)

Method

• Heat the milk and cream until just below boiling. Remove from heat, cover, and let the vanilla infuse for 10 minutes.

• Whisk the yolks with the sugar until pale and creamy.

• Gradually pour the warm milk/cream mixture over the yolks in a thin stream, whisking gently.

• Return the mixture to the saucepan and cook over low heat, stirring constantly, until it coats the back of a spatula (82–84 °C / 180–183 °F).

• Add the vanilla pearls (or blend with an immersion blender for even distribution).

• Strain through a fine sieve if needed, let cool slightly, and refrigerate for at least 4 hours, ideally overnight.

Churning

• Pour the chilled mixture into an ice cream maker and churn for 30–45 minutes.

• For a firmer texture, transfer to a container and let the ice cream firm in the freezer for 1–2 hours before serving.

Homemade Salted Butter Caramel

Ingredients

• 200 g granulated sugar

• 100 g heavy cream (30% fat), at room temperature

• 60 g unsalted butter

• 1 pinch of vanilla-flavored fleur de sel

• 1 pinch of high-quality fleur de sel (e.g., from Wales)

Method

• In a heavy-bottomed saucepan, melt the sugar dry over medium heat, without stirring, until it turns a golden amber caramel.

• Off the heat, gradually pour in the cream in a thin stream, stirring continuously.

• Return to low heat and stir until smooth.

• Add the butter in pieces and incorporate fully.

• Finish with the two pinches of fleur de sel.

• Let cool slightly and store in a jar in the refrigerator.