Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 vanilla bean, split and seeds scraped
5 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Directions:
Heat the Milk and Cream: In a medium saucepan, combine heavy cream, milk, sugar, vanilla bean seeds, and the split vanilla bean. Heat the mixture over medium heat until it begins to steam, but do not let it boil.
Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly. Then, pour the egg yolk mixture back into the saucepan, whisking to combine.
Cook the Custard: Continue to cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
Chill the Custard: Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Discard the vanilla bean pod. Pour the custard into a bowl, cover with plastic wrap, and refrigerate until completely chilled, at least 4 hours or overnight.
Churn the Ice Cream: Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
Freeze and Serve: Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm. Serve and enjoy!
Prep Time: 15 mins | Cooking Time: 10 mins | Total Time: 8 hrs 25 mins (including chilling and freezing)
Kcal: 280 | Servings: 6
