Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 6 large egg yolks
  • 1 whole vanilla bean, split and scraped
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla extract

Instructions:

  1. In a heavy-bottomed saucepan, combine 2 cups heavy cream, 1 cup whole milk, half of the granulated sugar, and the scraped vanilla bean pod and seeds.
  2. Heat over medium until the mixture reaches a gentle simmer, ensuring it does not boil.
  3. Remove from heat and let the mixture steep for 15 minutes to maximize the vanilla flavor.
  4. In a medium bowl, whisk 6 large egg yolks, the remaining granulated sugar, and 1/4 tsp fine sea salt until the mixture becomes pale and thick.
  5. Temper the eggs by slowly drizzling one ladle of the hot cream mixture into the egg yolks while whisking constantly to prevent scrambling.
  6. Pour the tempered egg mixture back into the saucepan with the remaining cream.
  7. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon and reaches an internal temperature of 170°F/77°C.
  8. Immediately pour the custard through a fine-mesh strainer into a clean bowl.
  9. Stir in 1 tsp pure vanilla extract.
  10. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 6 hours.
  11. For traditional machines: Pour the chilled base into the ice cream maker and churn according to manufacturer directions. For Ninja Creami: Pour the chilled base into the pint container and freeze for 24 hours before processing on the 'Ice Cream' setting.