Ingredients:

  • 2 cups (473 ml) heavy cream
  • 1 cup (237 ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped (reserve pod)
  • Pinch of salt
  • 6 large egg yolks

Instructions:

  1. Combine heavy cream, milk, sugar, vanilla bean (pod and seeds), and salt in a saucepan. Heat over medium heat, stirring until sugar is dissolved and the mixture is steaming, but not boiling.
  2. In a heat-safe bowl, whisk egg yolks until slightly lightened. Slowly drizzle a small amount (about 1/4 cup) of the hot cream mixture into the yolks, whisking constantly to prevent curdling. Repeat this process, adding a little more hot cream each time until the yolks are tempered.
  3. Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon and leaves a clear line when a finger is drawn through it. This should be around 170-175°F (77-79°C).
  4. Immediately strain the custard through a fine-mesh sieve into a clean bowl (to remove any cooked egg bits or remaining vanilla bean pod). Place the bowl in an ice bath and stir frequently until the custard is completely cooled. Cover and refrigerate for at least 4 hours, or preferably overnight.
  5. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions. The ice cream should be soft-serve consistency.
  6. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden to a scoopable consistency.