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Ingredients
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Vanilla Bean Ice Cream Base
Finishing & Storage
Method
Vanilla Bean Ice Cream Base
Prepare the vanilla
Split the vanilla bean lengthwise with a sharp knife. Scrape out the seeds with the back of the knife and set both seeds and pod aside.
Heat milk and cream
Combine the whole milk, heavy cream, and scraped vanilla seeds plus the pod in a medium saucepan. Warm over medium heat until it just begins to steam and small bubbles form at the edges (do not boil), about 5–7 minutes. Remove from heat and let steep for 20–30 minutes to intensify vanilla flavor.
Whisk yolks and sugar
While the milk is steeping, place the egg yolks and granulated sugar in a medium bowl. Whisk vigorously until the mixture is pale, slightly thickened, and ribbons form when the whisk is lifted, about 2–3 minutes.
Temper the yolks
Remove the vanilla pod from the warmed cream mixture. Gradually ladle 1/3 of the warm milk mixture into the yolks in a slow, steady stream while whisking constantly to temper and raise the yolk temperature. Continue with another 1/3 until the yolks are warmed. Then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, whisking to combine.
Cook the custard
Return the saucepan to low-medium heat. Stir constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the custard thickens enough to coat the back of the spoon and reach about 175–180°F (80–82°C). This takes roughly 5–8 minutes. Do not let it boil.
Finish and strain
Remove from heat immediately. Stir in the fine sea salt and optional vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod residue.
Cooling, Churning & Storage
Cool the custard quickly
Place the bowl with the strained custard into a larger bowl filled with an ice bath (use the cold water and ice). Stir occasionally until the custard is chilled to room temperature, then cover tightly and refrigerate until fully cold, at least 4 hours or overnight. Chilling improves texture.
Churn
Once cold, give the custard a quick stir; if desired taste and adjust sweetness by stirring in up to 1 tablespoon extra sugar. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.
Harden
Transfer the churned ice cream into a lidded, freezer-safe container. Press a piece of plastic wrap directly onto the surface to minimize ice crystals, close lid, and freeze at least 4 hours or until firm.
Serve
Let the ice cream sit at room temperature for 3–5 minutes to soften slightly before scooping. Scoop and serve plain or with desired toppings.