Best Vanilla Ice Cream Recipe: Creamy Custard for 12 Servings

Instructions:

1. Infuse the dairy. In a heavy bottomed saucepan, combine the 2 cups heavy cream, 1 cup whole milk, half of the granulated sugar, and the scraped seeds and pod of the vanilla bean. Note: Heating the pod along with the seeds extracts every ounce of flavor from the husk.
2. Simmer gently. Heat the mixture over medium heat until it reaches a gentle simmer, approximately 175°F (80°C). Wait for small bubbles to ring the edge of the pan.
3. Steep the aromatics. Remove from heat, cover with a tight lid, and let steep for 20 minutes. Note: This resting period allows the vanilla bean oils to fully migrate into the fat of the cream.
4. Prep the yolks. In a separate medium bowl, whisk the 5 egg yolks with the remaining sugar and sea salt. Continue until the mixture is pale and slightly thickened.
5. Temper the eggs. Slowly drizzle one cup of the warm milk mixture into the yolks while whisking constantly. Note: This gradually raises the temperature of the eggs so they don't scramble.
6. Thicken the custard. Pour the tempered egg mixture back into the saucepan and cook over medium low heat. Stir constantly until the custard reaches 170°F (77°C) and coats the back of a spoon.
7. Refine the texture. Strain the custard through a fine mesh sieve into a clean bowl to remove the pod and any lumps. Stir in the pure vanilla extract immediately.
8. Chill thoroughly. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 6 hours. Note: Overnight is even better for flavor development.
9. Churn and freeze. Churn the chilled base in your ice cream maker. Process until it looks like thick soft serve.
10. Final cure. Transfer to an airtight container and freeze for 4 hours until firm. Expect a dense, scoopable consistency.