Vanilla Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cups whole milk
• 0.75 cups granulated sugar
• 0.125 tsp fine sea salt
• 1 vanilla bean – split lengthwise and seeds scraped
• 5 large egg yolks
• 1 tsp vanilla extract

Instructions

1. Nest a medium metal bowl in a larger bowl filled with ice. Pour the heavy cream into the inner bowl and set a fine-mesh sieve over the top.
2. In a medium saucepan, combine the whole milk, granulated sugar, fine sea salt, and the vanilla bean (seeds and pod). Heat over medium until steaming, 3–5 minutes, then cover and let steep off heat for 30 minutes.
3. Rewarm the milk mixture until hot but not boiling. In a separate bowl, whisk the egg yolks until smooth, then slowly ladle in about 1 cup of the hot milk, whisking constantly to temper. Return the yolk mixture to the saucepan.
4. Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard reaches 170–175°F and coats the back of the spatula, 5–7 minutes.
5. Pour the custard through the sieve into the chilled heavy cream and stir to combine; stir in the vanilla extract. Cool to room temperature, then cover and refrigerate until completely cold, 4–12 hours.
6. Churn the base in an ice cream maker until softly mounded and pulling cleanly from the sides, 15–25 minutes.
7. Transfer to a chilled container, press parchment or plastic wrap directly onto the surface, and freeze until firm, 2–4 hours. Scoop and serve.