Vanilla Bean Ice Cream (choose One) Recipe

Prepare the Vanilla Beans

Slice the vanilla beans lengthwise with a sharp knife. Scrape out the seeds using the back of the knife and set both the seeds and the pods aside.

Combine Ingredients

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and the scraped pods to the mixture. Heat over medium heat until the sugar has dissolved and the mixture is hot but not boiling.

Incorporate Egg Yolks

In a separate bowl, whisk together the egg yolks until they are pale and slightly thickened. Gradually pour in about a cup of the hot cream mixture into the egg yolks while whisking continuously to temper them.

Combine Mixtures

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir in the salt.

Thicken the Custard

Cook the mixture over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.

Cool and Strain

Remove the saucepan from heat. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pods and any cooked egg bits. Allow it to cool at room temperature for about 30 minutes, then cover and refrigerate until completely chilled (at least 4 hours or overnight).

Churn the Ice Cream

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

Freeze the Ice Cream

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