Creamy Vanilla Bean Ice Cream

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

1. In a medium saucepan, combine the heavy cream, milk, and half of the sugar.

2. Scrape the seeds from the vanilla bean into the mixture and add the bean pod as well.

3. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.

4. Remove from heat, cover, and let the vanilla steep for 30 minutes.

5. In a separate bowl, whisk together the egg yolks, remaining sugar, and salt until the mixture is pale and thickened.

6. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.

7. 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).

8. Strain the custard through a fine-mesh sieve into a clean bowl, removing the vanilla bean pod.

9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

10. Chill the custard in the refrigerator for at least 4 hours, or until completely cold.

11. 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.

12. 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!