French Vanilla Recipe

Preparation

1. 1

   Prepare the Vanilla Mixture

   In a medium saucepan, combine the heavy cream, whole milk, and half the sugar. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the bean pod. Heat over medium heat until steaming but not boiling.

2. 2

   Whisk Egg Yolks

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

3. 3

   Temper the Egg Yolks

   Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling. Once combined, return the mixture to the saucepan.

4. 4

   Cook the Custard

   Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170°F to 175°F).

5. 5

   Strain and Cool

   Remove from heat, strain the custard through a fine-mesh sieve into a bowl, and discard the vanilla pod. Stir in a pinch of salt. Let cool to room temperature, then refrigerate until chilled.

6. 6

   Churn the Ice Cream

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

7. 7

   Freeze

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