Ingredients
Units
Scale
- 1 cup heavy cream
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 3 large egg yolks
- 1 cup whole milk
- 6–7 drops (use more or less to your taste) Omani black frankincense oil
Instructions
- Pour the cream, frankincense and vanilla into a large bowl, then place a fine sieve or strainer over the bowl. Keep this near your stove, along with an instant-read thermometer, if you have one.
- In a small saucepan, whisk together the sugar and salt, then tilt it to one side so half the bottom of the pan is empty. Place the egg yolks on the empty side of the pan, then stir them together with a whisk, slowly pulling the sugar to mix with the egg yolks, little by little, until they form a thick yellow paste. While whisking, pour in the milk until smooth.
- Place the saucepan over medium heat. Switch to a small rubber spatula or wooden spoon and stir the custard slowly but steadily the entire time it’s over the heat, making sure the tip of the spatula is in constant contact with the bottom of the pan and that you’re scraping it evenly all over; don’t forget the edge of the pan.
- The custard will stay loose and watery for a while but then, as soon as you start to smell the aroma of the egg yolks and milk, it will thicken slightly to the consistency of heavy cream.
- There are two ways to know it’s done: One is to lift your spatula or spoon out of the custard and then swipe your finger through the custard clinging to the spatula (it will be hot); if the line left by the swipe stays put and the custard around it doesn’t run into the clean swipe, it’s ready.
- The second, more accurate way is to place the instant-read thermometer in the custard. It should read between 175 and 180 degrees; if so, it’s good to go. There’s no set time here since it all depends on the precise level of the heat of your stove, but aim for between 7 and 10 minutes.
- Remove the pan from the heat and immediately scrape the custard into the sieve. Lift the sieve so all the custard passes into the bowl, pressing if necessary so all the custard flows through, then quickly stir to combine the custard and cream. Let the custard cool to room temperature, about 30 minutes, then cover the bowl with plastic wrap and refrigerate until the custard is chilled, at least 2 hours or up to 3 days.
- When ready to churn, set up your ice cream machine according to the manufacturer’s instructions, turn it on and pour in the chilled custard. Churn until the ice cream is thickened, 10 to 15 minutes, depending on your machine. Immediately scrape all the ice cream into a re-sealable container and freeze until firm, at least 4 hours.
- Prep Time: 0 hours
- Cook Time: 0 hours
