Rich Creamy Vanilla Ice Cream (with Chocolate & Strawberry Variations)

Steps

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1. 1
   Combine cream and milk in a deep saucepan. Whisk briefly and heat over low-medium heat until it reaches 185–190°F (85–88°C), being careful not to boil. Remove from heat and set aside.
   ▶ ≈0:36
2. 2
   Separate the yolks from 7 large eggs into a bowl. Add the sugar and a small pinch of salt, then whisk until smooth.
   ▶ ≈0:58
3. 3
   Slowly ladle the hot cream mixture into the egg yolks while whisking constantly, temper until about half is incorporated, then pour in the rest while whisking to fully combine.
   ▶ ≈1:31
4. 4
   Pour the tempered custard back into the saucepan and cook over medium-low heat, stirring constantly with a spatula for about 3–4 minutes until thickened and reaching 192–195°F (89–90°C).
   ▶ ≈2:22
5. 5
   Immediately transfer the cooked custard to a clean bowl to stop cooking. Whisk in the vanilla pulp (or vanilla paste), then chill uncovered in the fridge for about 30 minutes to let steam escape.
   ▶ ≈3:48
6. 6
   Once near room temperature, pour the custard into Ninja Creami pint containers, seal, and freeze for at least 20–24 hours until solid. If you don't have an ice cream maker, pour into silicone-bottomed ice cube trays, freeze overnight, then blend the frozen cubes in a food processor until smooth and refreeze for about 1 hour to firm up.
   ▶ ≈5:14