Ingredients:

  • 2 cups (475 ml) Heavy Cream
  • 1 cup (235 ml) Whole Milk
  • 3/4 cup (150 g) Granulated Sugar
  • 1 Vanilla Bean, split lengthwise and seeds scraped (or 1 tbsp vanilla extract)
  • 6 Large Egg Yolks
  • Pinch of Sea Salt

Instructions:

  1. Combine heavy cream, milk, sugar, vanilla bean (pod and seeds), and salt in a saucepan. Heat over medium heat, stirring occasionally, until just simmering. Do NOT boil! Remove from heat.
  2. In a separate bowl, whisk the egg yolks until pale yellow. Slowly drizzle about 1/2 cup of the hot cream mixture into the yolks, whisking constantly to prevent curdling. This is called tempering.
  3. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon. Aim for about 170-175°F (77-79°C) on an instant-read thermometer.
  4. Immediately pour the custard through a fine-mesh sieve into a heatproof bowl. Discard the vanilla bean pod. Place the bowl in an ice bath and stir frequently until the custard is completely cooled. Cover and refrigerate for at least 2-4 hours, or preferably overnight.
  5. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
  6. Transfer the churned ice cream to an airtight container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until firm.