Ingredients:

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1/4 tsp fine sea salt
  • 1 tbsp vanilla bean paste
  • 1 tsp pure vanilla extract

Instructions:

  1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is steaming. Remove from heat and stir in the vanilla bean paste.
  2. Place egg yolks in a separate bowl and whisk until smooth. Slowly drizzle about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper them. Once warmed, slowly pour the egg mixture back into the saucepan with the remaining cream.
  3. Return the saucepan to low heat. Stir constantly for 3–5 minutes until the custard thickens slightly and coats the back of a spoon (approximately 170°F/77°C). Immediately pour the mixture through a fine-mesh strainer into a bowl and stir in the vanilla extract.
  4. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 6 hours.
  5. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions (approximately 25 minutes) until thickened and frozen.