Ingredients:

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

Instructions:

  1. Slice the vanilla bean lengthwise and scrape the seeds into a saucepan; add the empty pod as well.
  2. Add heavy cream, milk, sugar, and salt to the saucepan. Heat over medium-low until sugar dissolves and the mixture reaches a gentle simmer.
  3. Remove from heat, cover, and let the mixture steep for 15 minutes.
  4. In a separate bowl, whisk the egg yolks until smooth.
  5. Slowly temper the yolks by pouring about 1/2 cup of the warm cream mixture into them while whisking constantly.
  6. Pour the egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
  7. Pour the base through a fine-mesh strainer into a bowl to remove the pod and any egg bits, then stir in the vanilla extract.
  8. Cover the surface directly with plastic wrap and refrigerate for at least 6 hours.
  9. Pour the chilled mixture into an ice cream maker and churn according to manufacturer's directions until it reaches a soft-serve consistency.