Vanilla Bean Ice Cream Recipe

Instructions

1. Prepare an ice bath using two nesting metal bowls.
2. Slice the vanilla bean in half lengthwise and scoop out the seeds.
3. Mix the sugar with the vanilla seeds, breaking up any lumps.
4. Add eggs and salt, then whisk for one minute until light.
5. Stir in the cream and milk until combined.
6. Pour the mixture into a heavy-bottomed medium pot and add the vanilla pod.
7. Heat over medium, stirring constantly with a rubber spatula until it reaches 175°F, about 8 minutes. Check if it's set by drawing a line on the back of a spoon; it should hold. Avoid boiling to prevent curdling.
8. Turn off the heat and stir for another minute to reach 180°F.
9. Strain the custard into the inner bowl of the ice bath, returning the vanilla pod to steep.
10. Cool the custard in the ice bath, stirring occasionally until it reaches room temperature.
11. Chill the custard in the refrigerator until it’s at least 40°F, ideally overnight.
12. Remove the vanilla pod. Freeze the custard in your ice cream maker according to the instructions until it's soft-serve consistency.
13. Scoop the ice cream into airtight containers, placing parchment on top to prevent freezer burn. Freeze until firm, for at least a few hours.