Vanilla Bean Ice Cream

Vanilla bean gives this custard-style ice cream a fragrant finish and a naturally speckled appearance.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean
• 5 large egg yolks
• 2/3 cup granulated sugar
• 1/4 teaspoon fine salt

Method

1. Combine the cream and milk in a saucepan. Split the vanilla bean, scrape in the seeds, and add the pod. Warm over medium heat until steaming, then remove from the heat.
2. Whisk the egg yolks, sugar, and salt in a bowl. Slowly whisk in about one cup of the warm cream mixture. Return everything to the saucepan.
3. Cook over low heat, stirring constantly, until the custard reaches 170 to 175°F and lightly coats a spoon. Do not boil.
4. Strain into a clean container. Cool, cover, and refrigerate until thoroughly chilled, at least 4 hours.
5. Remove the vanilla pod. Churn according to your ice cream maker or attachment instructions, then transfer to a covered container and freeze until scoopable.