Ingredients:

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

Instructions:

  1. Pour the heavy cream into a saucepan and stir in the scraped vanilla bean seeds and the empty pod.
  2. Heat over medium until the cream begins to simmer, then remove from heat, cover, and let steep for 15 minutes.
  3. In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture turns a pale, creamy yellow.
  4. Slowly drizzle about 1/2 cup of the hot cream into the egg mixture while whisking constantly to temper the eggs, then continue adding the remaining hot cream in a steady stream.
  5. Pour the mixture back into the saucepan over medium-low heat and stir constantly until the custard thickens to a nappe consistency (coats the back of a spoon).
  6. Remove from heat and stir in the whole milk, salt, and vanilla extract.
  7. Pass the mixture through a fine-mesh strainer into a clean bowl to remove the bean pod and any stray egg bits.
  8. Place the bowl in an ice bath or refrigerate until completely cold (at least 6 hours).
  9. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's directions until it reaches a soft-serve consistency.