Vanilla Bean Ice Cream Or Chef’s Select Sorbet Recipe

Preparation

1. 1

   Prepare the Vanilla Base

   In a medium saucepan, combine heavy cream, whole milk, and half of the sugar. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the pod as well. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and thick.

3. 3

   Combine and Cook

   Once the cream mixture is simmering, slowly pour it into the egg yolk mixture while whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

4. 4

   Chill the Mixture

   Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. Stir in a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.

5. 5

   Churn the Ice Cream

   Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

6. 6

   Freeze

   Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.

7. 7

   Serve with Sauce

   Scoop the vanilla bean ice cream into bowls and serve with your choice of raspberry, chocolate, or caramel sauce.