Ingredients:
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
¾ cup (150g) granulated sugar
1 vanilla bean (or 2 tsp pure vanilla extract)
4 large egg yolks
A pinch of salt
Instructions:
Prepare the Vanilla Mixture:
In a medium saucepan, combine the heavy cream, milk, and half of the sugar.
Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the saucepan.
Heat over medium until it steams (do not boil).
Whisk the Egg Yolks:
In a bowl, whisk the egg yolks with the remaining sugar and salt until pale and creamy.
Temper the Eggs:
Slowly whisk a small amount of the warm cream into the yolks to prevent curdling.
Gradually whisk the yolk mixture back into the saucepan.
Cook the Custard:
Cook over low heat, stirring constantly, until thickened (170–175°F or 77–80°C).
Strain through a fine-mesh sieve to remove the vanilla pod and any lumps.
Chill the Custard:
Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn the Ice Cream:
Pour into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
Freeze and Serve:
Transfer to an airtight container and freeze for at least 4 hours.
Scoop and enjoy!
Tips:
Use half-and-half for a lighter version.
Add mix-ins (e.g., chocolate chips, fruit) during the last minutes of churning.
No ice cream maker? Freeze in a shallow dish, stirring every 30 minutes for 2-3 hours to break up ice crystals.
