Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split lengthwise
- 5 large egg yolks
- 1/4 tsp salt
Instructions
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In a medium saucepan, combine the heavy cream, milk, and half of the sugar.
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Scrape the seeds from the vanilla bean into the mixture and add the bean pod as well.
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Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
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Remove from heat, cover, and let the vanilla steep for 30 minutes.
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In a separate bowl, whisk together the egg yolks, remaining sugar, and salt until the mixture is pale and thickened.
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Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
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Return the entire mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (around 170°F or 77°C).
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Strain the custard through a fine-mesh sieve into a clean bowl, removing the vanilla bean pod.
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Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
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Chill the custard in the refrigerator for at least 4 hours, or until completely cold.
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Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-30 minutes, until the ice cream is thick and creamy.
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Transfer the ice cream to a freezer-safe container, cover tightly, and freeze for at least 2 hours before scooping and serving.
Indulge in the velvety smooth, dreamy perfection of this homemade vanilla bean ice cream, and let each luscious spoonful transport you to a world where life is sweet, and dessert dreams come true!
