Ice Cream

Ingredients

Instructions

1. 1

   In a saucepan, combine 2 cups heavy cream, 1 cup whole milk, ¾ cup sugar, ¼ teaspoon salt. Split 1 vanilla bean lengthwise, scrape the seeds into the mixture, add the pod. Heat over medium-low until just simmering (small bubbles at edges). Steep 30 minutes.

2. 2

   In a bowl, whisk 6 egg yolks until pale and slightly thickened.

3. 3

   Slowly drizzle 1 cup of the warm cream mixture into the egg yolks while whisking constantly (this tempers the eggs so they don't scramble). Then pour the tempered eggs back into the saucepan.

4. 4

   Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon — about 5-7 minutes. Don't boil; the eggs will scramble.

5. 5

   Strain through a fine mesh sieve into a bowl set over ice (the strain catches any cooked egg bits). Stir in 2 teaspoons of vanilla extract. Cool completely, then refrigerate 4 hours (or overnight).

6. 6

   Churn in an ice cream maker according to manufacturer's instructions (usually 20-25 minutes). Transfer to a freezer-safe container and freeze 4+ hours until firm. Serve scooped, with toppings of choice.