Vanilla Bean Ice Cream

Name: Vanilla Bean Ice Cream
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT5H30M0.000S
Yield: about 1 quart
Ingredients: 3 cups heavy cream; 1 cup whole milk; 1 vanilla bean, split lengthwise, seeds scraped out; 10 large egg yolks; 1 cup sugar; Pinch of kosher salt

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Level: Intermediate
Total: 5 hr 30 min

Prep: 20 min
Inactive: 5 hr
Cook: 10 min

Yield: about 1 quart

Level: Intermediate
Total: 5 hr 30 min

Prep: 20 min
Inactive: 5 hr
Cook: 10 min

Yield: about 1 quart

Ingredients

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3 cups heavy cream

1 cup whole milk

1 vanilla bean, split lengthwise, seeds scraped out

10 large egg yolks

1 cup sugar

Pinch of kosher salt

Directions

Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan. Bring to a gentle simmer over medium-high heat, then remove from the heat.
Whisk the egg yolks, sugar and salt in a medium bowl. Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes.
Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod. Puree until frothy, about 30 seconds; pour back into the bowl. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.