Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Granulated sugar - ¾ cup
• Vanilla bean - 1, split and scraped
• Egg yolks - 5 large
• Salt - ¼ teaspoon

Instructions

1. 1.

   In a saucepan, combine heavy cream, whole milk, and half of the sugar. Add the vanilla bean seeds and pod.

2. 2.

   Heat the mixture over medium heat until it begins to steam. Do not let it boil.

3. 3.

   In a bowl, whisk together egg yolks, remaining sugar, and salt until smooth.

4. 4.

   Slowly temper the hot cream mixture into the egg yolks, whisking constantly.

5. 5.

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

6. 6.

   Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl.

7. 7.

   Let the custard cool to room temperature and then refrigerate until cold, about 2 hours.

8. 8.

   Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.

9. 9.

   Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Nutritional Facts