Yield: ~1 qt

Ingredients:

  • Whole milk (1 cup)
  • Sugar (3/4 cup)
  • Heavy cream (1 cup + 1 cup)
  • Salt (1/4 tsp)
  • Vanilla bean (1)
  • Egg yolks (6)

Directions:

  1. Freeze freezer bowl for at least 24 hours.
  2. Mix milk, sugar, salt, and 1 cup heavy cream in a saucepan over medium heat.
  3. Split vanilla bean. Scrape seeds from pod and add both seeds and pod to saucepan, then cover saucepan.
  4. Continue heating until just before boiling, then immediately remove from heat.
  5. Let sit for 20 minutes, then remove vanilla bean pod.
  6. In a medium bowl, whisk egg yolks. Slowly add milk mixture, whisking constantly.
  7. Transfer mixture back to saucepan and set over medium heat.
  8. Stir constantly and scrape bottom of pan with a spatula until mixture thickens.
  9. Pour 1 cup heavy cream into a large bowl.
  10. Strain contents of saucepan into cream and whisk to combine.
  11. Cool to room temperature, then cover and refrigerate overnight.
  12. Churn in ice cream maker for ~30 minutes, being careful not to over-churn.
  13. Transfer to an airtight container and freeze until firm.

Notes:

  • Vanilla bean can be substituted with 1 tbsp vanilla extract.
  • In this case, skip step 5, and add vanilla extract in step 10.