Ingredients:

  • 2 cups (473 ml) heavy cream
  • 1 cup (236 ml) whole milk
  • ¾ cup (150 g) granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped (reserve pod)
  • Pinch of sea salt
  • 6 large egg yolks

Instructions:

  1. Combine cream, milk, sugar, vanilla bean (pod and seeds), and salt in a saucepan. Heat over medium heat, stirring occasionally, until just simmering around the edges. Do not boil!
  2. In a heatproof bowl, whisk egg yolks until light and slightly pale. Gradually drizzle a small amount of the hot cream mixture into the yolks, whisking constantly to temper (this prevents scrambling).
  3. Pour the tempered yolk mixture 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. A line drawn through the custard on the spoon should hold its shape. This usually takes 5-8 minutes.
  4. Immediately pour the custard through a fine-mesh sieve into a clean bowl (removes any stray cooked egg bits). Discard the vanilla bean pod. Place the bowl in an ice bath and stir occasionally until completely cooled. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2-4 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 2-3 hours, or until firm enough to scoop.