Ingredients:

  • 2 cups (473 ml) Heavy Cream (Heavy Whipping Cream)
  • 1 cup (237 ml) Whole Milk
  • ¾ cup (150g) Granulated Sugar
  • 1 Vanilla Bean, split and scraped (or 2 teaspoons vanilla extract)
  • Pinch of Salt

Instructions:

  1. Combine cream, milk, sugar, salt, and vanilla bean (pod and seeds) in a saucepan. Heat over medium heat, stirring until sugar is dissolved. Do not boil.
  2. Temper a small amount of the hot cream mixture into the egg yolks, then whisk the yolks into the remaining hot cream.
  3. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Don't let it boil or the eggs will scramble.
  4. Strain the custard through a fine-mesh sieve (if desired) into a heat-resistant bowl. Remove and discard the vanilla bean pod. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight.
  5. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
  6. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or preferably overnight, to allow it to harden.
  7. Scoop and serve!