Ingredients:

  • 2 cups (473 ml) Heavy Cream
  • 1 cup (237 ml) Whole Milk
  • 1 Vanilla Bean, split lengthwise and seeds scraped
  • ¾ cup (150 g) Granulated Sugar
  • Pinch of Sea Salt
  • 5 Large Egg Yolks
  • 1 teaspoon Vanilla Extract (optional)

Instructions:

  1. Combine cream, milk, vanilla bean pod, and scraped vanilla seeds in the saucepan. Gently heat over medium heat until just simmering. Remove from heat, cover, and let steep for at least 2 hours or up to overnight in the refrigerator.
  2. Prepare an ice bath by filling a large bowl with ice and water. Set aside.
  3. In a separate bowl, whisk together the sugar, salt, and egg yolks until pale and slightly thickened.
  4. Remove the vanilla bean pod from the infused cream mixture. Slowly pour a small amount of the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Repeat this process until about half of the cream mixture has been incorporated.
  5. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon. It should reach a temperature of 170-175°F (77-79°C).
  6. Immediately strain the custard through a fine-mesh sieve into the heatproof bowl. Stir in the vanilla extract (if using). Place the bowl into the ice bath and stir frequently until the custard is completely cooled.
  7. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions (usually about 20-30 minutes). The ice cream should have a soft-serve consistency.
  8. Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden completely.
  9. Scoop and serve your homemade vanilla bean ice cream.