Ingredients
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cups granulated sugar, plus 2 tbsp
- pinch kosher salt
- 5 large egg yolks
- 7 1/2 tsp orange blossom water
- 1/4 tsp pure vanilla extract
Preparation
Step 1
Prepare a 1.5 quart ice cream maker according to the manufacturer’s instructions.
In a large bowl, whisk together the egg yolks and sugar; set aside.
Add the heavy cream, milk, and a pinch of salt to a medium saucepan. Set the saucepan over medium heat. Once simmering, remove from heat, and in a steady stream, whisk in about 1/4 cup of the hot liquid into the yolk mixture. Keep gradually whisking in the hot liquid until all of it has been added.
Pour everything back into the saucepan and set over medium low heat. While stirring occasionally, cook the custard until it becomes thick enough to coat the back of the spoon, or until it reaches 170 °F.
Pour the custard through a fine mesh sieve and into another large bowl. Mix in the orange blossom water and vanilla extract and gently set the bowl in an ice bath until cool. Cover the bowl with plastic wrap and place in the refrigerator until the mixture becomes cold.
Once the custard base has properly chilled, pour the custard into the ice cream machine and churn according to manufacturer’s instructions.
Once the ice cream has thickened properly, enjoy right away, or pour the ice cream into an airtight container and place in the freezer until firm, about 4–5 hours.