Classic Vanilla Ice Cream
Instructions
Step 1: Prepare the Vanilla Custard Base
In a saucepan, combine heavy cream, whole milk, and half the sugar (3/8 cup).
Split the vanilla bean, scrape out seeds, add seeds and pod to the saucepan. Heat on medium until steaming (don’t boil). If using vanilla extract, add it after heating.
In a bowl, whisk egg yolks, remaining sugar, and salt until pale and slightly thickened.
Gradually whisk the hot cream mixture into the egg yolks (temper eggs carefully to avoid curdling).
Return mixture to saucepan. Cook on medium-low, stirring constantly until thick enough to coat the back of a spatula (~170°F / 77°C). Do not boil.
Step 2: Strain and Chill the Custard
Remove from heat, strain custard through fine mesh to remove vanilla pod and any cooked bits.
Cool to room temperature, cover with plastic wrap, refrigerate for at least 4 hours or overnight until completely chilled.
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