Classic Vanilla Ice Cream

🥘 Ingredients

• heavy cream
  2 cups
• kosher salt
  1/4 tsp
• large egg yolks
  8
• plump vanilla bean
  1
• sugar
  250 g
• whole milk
  1 cup

🍳 Cookware

• double boiler
• ice bath in a large bowl
• medium bowl
• double boiler
• wooden spoon
• ice cream maker

1. 1

   Pour heavy cream and whole milk into a double boiler (or heatproof bowl set over a pot of gently simmering water). Whisk in 1/2 cup (100g) of sugar , the split and scraped seeds plus pod of plump vanilla bean , and kosher salt . Stir until sugar and salt dissolve.

   heavy cream: 2 cups, whole milk: 1 cup, sugar: 125 g, plump vanilla bean: 1, kosher salt: 1/4 tsp
2. 2

   Warm mixture until steam rises from the top. Remove from heat, cover, and let steep for ⏱️ 15 minutes . Remove the vanilla bean pod (or puree it directly into the dairy with a high-speed blender for extra flavor).
3. 3

   Prepare an ice bath in a large bowl and set another bowl over it.
4. 4

   In a separate medium bowl , whisk large egg yolks with the remaining 2 tbsp (25g) of sugar until uniform. Whisking continuously, slowly add a splash of the hot dairy mixture to temper the yolks. Continue adding the dairy mixture bit by bit until about half is incorporated.

   large egg yolks: 8, sugar: 125 g
5. 5

   Pour yolk mixture back into remaining dairy in the double boiler . Cook over medium heat, stirring continuously with a wooden spoon , until custard thickens and coats the back of the spoon (running a finger across leaves a clear separated trail).
6. 6

   Strain custard into the bowl set over the ice bath and stir for ⏱️ 4 minutes until cooled. Transfer to a container, cover, and chill in refrigerator for at least ⏱️ 4 hours (preferably overnight).
7. 7

   Pour chilled custard into an ice cream maker and churn according to manufacturer instructions ( ⏱️ 25 minutes ) until texture resembles soft serve. Transfer to a chilled container and freeze until firm.