Ingredients:

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 6 large egg yolks
  • 1 tbsp vanilla bean paste or pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 vanilla bean, split and scraped

Instructions:

  1. Combine the whole milk, heavy cream, and salt in a heavy-bottomed saucepan. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer. If using a vanilla bean, scrape the seeds into the milk now. Remove from heat just before it boils.
  2. Whisk the egg yolks and sugar in a medium bowl until the mixture turns a pale, lemon-yellow color. Slowly drizzle one cup of the hot milk mixture into the yolks while whisking vigorously to temper the eggs. Once warmed, pour the tempered egg mixture back into the saucepan.
  3. Return the pan to medium-low heat. Stir constantly with a whisk or wooden spoon until the custard thickens enough to coat the back of a spoon (approximately 170°F / 77°C). Remove from heat immediately.
  4. Stir in the vanilla bean paste or extract. Pour the base through a fine-mesh strainer into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface of the custard and chill in the refrigerator for at least 4 hours.
  5. Pour the chilled custard into an ice cream maker. Churn according to the manufacturer's instructions, typically 20 to 25 minutes, until the custard reaches a soft-serve consistency.