Creamy Vanilla Bean Custard Ice Cream

Instructions

1. 1

   In a heavy saucepan, combine the heavy cream, milk, sugar, and salt. Split the vanilla bean lengthwise and scrape the seeds into the mixture, then add the pod. Heat over medium, stirring occasionally, until bubbles start to form around the edges.

2. 2

   In a separate bowl, whisk the egg yolks. Slowly pour in about 1/2 cup of the hot cream mixture while whisking constantly to temper the yolks. Then, pour the yolk mixture back into the saucepan and reduce heat to low. Continue stirring until the custard thickens enough to coat the back of a spoon and reaches 180°F.

3. 3

   Quickly transfer the custard to a large bowl set over an ice bath. Stir occasionally until cooled, then remove the vanilla bean. Cover the surface with plastic wrap and refrigerate for at least 2 hours, or overnight.

4. 4

   Once chilled, pour the custard into an ice cream maker and churn according to manufacturer's instructions. Transfer the soft ice cream to a freezer-safe container and freeze for at least 4 hours before serving.