- 1 vanilla bean, split and scraped
- 2 teaspoons ground cinnamon
- Pinch of ground nutmeg
- 2 cups whole milk
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 cups cold heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Waffle cones, for serving
- Chopped Marcona almonds, for garnish
- Coarse sea salt, for garnish
In a large nonreactive bowl, add the egg yolks and both sugars. Whisk until the sugar is mostly dissolved into the egg yolks, about 2 minutes.
Temper the eggs into the milk by adding 1 cup or so cooled milk to the egg mixture, whisking constantly. Continue slowly adding the milk to the egg mixture until both are combined.
Transfer the milk mixture back to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat back of the spoon, 2 minutes or so. Remove the pan from the heat and add the heavy cream, vanilla extract and salt. Strain through a fine sieve into a cooled bowl. Stir the mixture occasionally until cooled completely. Stir the vanilla extract into the cooled custard. Refrigerate for 1 hour.