Ingredients:

  • 2 cups heavy cream (minimum 36% fat)
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/8 tsp fine sea salt
  • 1 whole vanilla bean, split lengthwise
  • 5 large egg yolks, room temperature
  • 1 tsp pure vanilla extract

Instructions:

  1. Prep the bean. Split the vanilla bean lengthwise and scrape the seeds out.
  2. Heat the dairy. Combine the 1 cup whole milk, 3/4 cup sugar, salt, and the vanilla pod/seeds in a saucepan. Heat until steam rises but it doesn't boil.
  3. Whisk the yolks. In a separate bowl, freeze your granulated sugar for 15 minutes before whisking it with the egg yolks. Whisk the 5 large egg yolks until they turn a pale, buttery yellow.
  4. Temper the eggs. Slowly drizzle half of the hot milk into the yolks while whisking constantly.
  5. Cook the custard. Pour the yolk mixture back into the saucepan with the remaining milk. Cook 5-8 mins until it coats a spoon (170-175°F).
  6. Strain the base. Pour the custard through a fine mesh sieve into a clean bowl.
  7. Add the cream. Stir in the 2 cups heavy cream and 1 tsp vanilla extract immediately.
  8. The deep chill. Cover and refrigerate for at least 4 hours. The base must be cold to the touch before churning.
  9. The churn. Pour the cold base into your Cuisinart machine. Churn 20-25 mins until it looks like soft serve.
  10. The final freeze. Transfer to a container and freeze for 2 hours.