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