2 cups heavy cream
1 cup half-and-half
¾ cup granulated sugar
1 each vanilla bean, split and scraped (or sub 2 teaspoons vanilla extract)
6 each large egg yolks
½ teaspoon kosher salt
½ teaspoon extract (optional)
1. Steep Vanilla Bean
In a deep, heavy-bottomed saucepan, add heavy cream, half-and-half, and vanilla bean, and heat to boiling over medium heat. Remove from heat.
2. Prepare Yolks
In a medium bowl, add egg yolks and sugar. Use a whisk to combine until pale and thick (ribbon stage). You know you are there when you lift the whisk out of the bowl, and the mixture falls like ribbons into the bowl.
3. Temper Egg Mixture
Slowly pour a small amount of the warm dairy mixture into the egg mixture, whisking continuously. Add about half of the remaining dairy, whisking until well-combined.
4. Cook Custard
Add the tempered egg mixture into the cream left in the pan and return to heat. Continue whisking constantly until mixture reaches 165°F (just steaming—do not boil). Remove from heat.
5. Strain and Flavor
Through a fine mesh strainer, pour custard into a clean metal bowl. Add salt and extract (if using). Whisk to combine and adjust seasoning if needed.
Cover custard with plastic wrap touching the surface (to prevent skin forming). Place custard bowl over an ice bath and chill thoroughly. You can also place the custard bowl in the refrigerator.
Following ice cream maker directions, churn the custard. Upon completion, it will still be a bit soft, but if that’s how you like it, scoop, serve, and enjoy. Or remove from ice cream canister and place into separate container, then freeze at least 4 hours until firm.