Ingredients:

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

Instructions:

  1. Combine 480ml heavy whipping cream, 240ml whole milk, 100g granulated sugar, 1/4 tsp fine sea salt, and the seeds and pod of 1 vanilla bean in a saucepan.
  2. Heat over medium until the mixture reaches a gentle simmer. Remove from heat and let it steep for 10 minutes. Note: This extracts the maximum flavor from the bean pod.
  3. Whisk 6 large egg yolks in a bowl until they're smooth.
  4. Slowly drizzle one ladle of the hot cream into the yolks while whisking constantly. Note: This is called tempering, which prevents the eggs from scrambling.
  5. Gradually add two more ladles of hot cream to the egg mixture.
  6. Pour the egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon (usually about 10 minutes).
  7. Strain the custard through a fine mesh strainer into a bowl. Stir in 1 tsp pure vanilla extract.
  8. Cover with plastic wrap pressed directly onto the surface. Chill in the refrigerator for at least 6 hours.
  9. Churn the chilled mixture in your ice cream maker for approximately 20 minutes until it reaches a dense, soft serve consistency.
  10. Transfer to a container and freeze for 4 hours to harden.