Ingredients:

  • 2 cups (473ml) Heavy Cream (35% milkfat or higher)
  • 1 cup (237ml) Whole Milk
  • ¾ cup (150g) Granulated Sugar
  • Pinch of Salt
  • 1 Vanilla Bean, split lengthwise and seeds scraped or 2 teaspoons Vanilla Extract
  • 6 Large Egg Yolks

Instructions:

  1. In the saucepan, combine heavy cream, whole milk, sugar, salt, and the vanilla bean pod (if using). Heat over medium heat, stirring occasionally, until just simmering – do not boil. Remove from heat. Cover and let steep for 30 minutes (or longer for stronger vanilla flavor – up to an hour). If using vanilla extract, add to cooled custard after churning.
  2. In a separate bowl, whisk egg yolks until light and slightly thickened. Slowly drizzle about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper them and prevent curdling.
  3. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a heat-resistant spatula, scraping the bottom of the pan, until the custard thickens enough to coat the back of the spatula. A line drawn on the spatula with your finger should hold its shape. (Aim for about 170-180°F or 77-82°C on an instant-read thermometer). Do not boil.
  4. Remove from heat and immediately strain the custard through a fine-mesh sieve into a clean bowl. This removes any cooked egg bits and ensures a smooth texture. Discard vanilla bean pod if using.
  5. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until completely cold.
  6. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
  7. Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden to your desired consistency.