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Ingredients
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Ice Cream Base
Method
Ice Cream Preparation
- 1
Prepare the Vanilla Base
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved, stirring occasionally.
- 2
Infuse with Vanilla
Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the empty pod as well. Stir to combine. Continue to heat the mixture until it is just about to simmer, then remove from heat and let it steep for 15 minutes.
- 3
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks until they are pale and slightly thickened.
- 4
- 5
Thicken the Mixture
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not let it boil.
- 6
Strain and Cool
Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Stir in the vanilla extract and a pinch of sea salt. Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours or until completely cold.
- 7
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.
- 8
Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.