Ingredients:

  • 2 cups (473 ml) heavy cream
  • 1 cup (237 ml) whole milk
  • ¾ cup (150g) granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped (reserve the pod)
  • Pinch of salt
  • 6 large egg yolks
  • 1 teaspoon vanilla extract (optional)

Instructions:

  1. Combine heavy cream, milk, sugar, vanilla bean (pod and seeds), and salt in a saucepan. Heat over medium heat until just simmering, stirring occasionally to dissolve the sugar. Remove from heat and let steep for 30 minutes to infuse the vanilla flavour.
  2. Whisk egg yolks in a heatproof bowl. Gradually drizzle a small amount of the hot cream mixture into the yolks, whisking constantly to temper them (prevent scrambling).
  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. The temperature should reach 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 vanilla pod). Place the bowl in an ice bath and stir occasionally until completely cooled. Cover and refrigerate for at least 2 hours, or preferably overnight.
  5. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
  6. Transfer the churned ice cream to an airtight container and freeze for at least 4-6 hours, or overnight, to fully harden.
  7. Let the ice cream soften slightly before serving. Scoop and enjoy!