INFUSED VANILLA ICE CREAM - KRONIC KITCHEN

Ingredients:
• 2 cups heavy cream
• 1 cup whole milk
• ⅔ cup sugar
• ⅛ teaspoon fine sea salt
• 6 large egg yolks (can use whites to make whipping cream)
• Vanilla
.5g to 1g Decarbed (activated) rosin
Glass Jars or freezer storage for ice cream

Instructions:
1. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.

2. In a separate bowl, whisk yolks.

3. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

4. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

5. Strain through a fine-mesh sieve into a bowl.

6. Cool mixture to room temperature.

7. (Step not required) use kitchen aid with ice cream attachment to cool ice cream way faster

8. Separate into servable containers (Glass jars) and seal lid

9. Chill in freezer for at least 4 hours or overnight.