Vanilla Bean Ice Cream (French-Style)

By broots

Ingredients

• 1 cup whole milk
• 3/4 cup sugar
• 2 cups heavy cream, divided
• Pinch of salt
• 1 vanilla bean, split lengthwise
• 6 large egg yolks
• 1 tsp. vanilla extract

Details

Adapted from annies-eats.com

Preparation

Step 1

Combine the milk, sugar, 1 cup of the cream, and the salt in a medium saucepan. Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod. Heat over medium-high, stirring occasionally, until the mixture is warmed through. Remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Pour the remaining cup of cream into a bowl and set a fine mesh sieve over the top. In a separate medium bowl, whisk the egg yolks until smooth. Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly. Return the entire mixture to the saucepan and place over medium heat. Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (about 170˚-175˚ F). Pour the custard through the mesh strainer into the bowl with the cream. Stir in the vanilla. Let cool slightly, then cover and refrigerate until completely chilled. Remove the vanilla bean before churning. Freeze in an ice cream maker according to the manufacturer’s instructions.