Ingredients:

  • 2 cups (480ml) heavy cream, chilled
  • 1 cup (240ml) whole milk
  • ¾ cup (150g) granulated sugar
  • 5 large egg yolks
  • ¼ tsp (1.5g) fine sea salt
  • 1 tbsp (15ml) pure vanilla extract
  • 1 vanilla bean, split and scraped

Instructions:

  1. Combine the milk, sugar, salt, and half of the heavy cream in a saucepan. Stir over medium heat until the sugar dissolves and the mixture is steaming. If using a vanilla bean, add the pod and seeds now to steep.
  2. Whisk the egg yolks in a separate bowl. Slowly drizzle one ladle of the hot cream mixture into the yolks while whisking constantly to temper the eggs.
  3. Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (approximately 170°F / 77°C). Remove from heat immediately and stir in the vanilla extract and remaining chilled cream.
  4. Strain the mixture. If using a machine, churn according to manufacturer's directions until soft-serve consistency. For the no-machine method, pour into a shallow container, freeze for 45 minutes, then whisk vigorously every 30 minutes for 3 hours.
  5. Transfer the churned ice cream into an airtight container. Press a piece of parchment paper directly onto the surface and freeze for at least 4 hours before serving.