French Vanilla Bean Ice Cream
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 2 vanilla beans, halved lengthwise
- 8 large egg yolks
- 1 cup granulated sugar
- pinch of kosher salt
How to make it
- In a medium bowl, beat together the yolks and half of the sugar. You can beat by hand using a whisk or using a hand mixer. Beat until thoroughly smooth and creamy.
- Put cream, milk, the remaining half of the sugar, and the salt into a medium saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until just before it starts to simmer (do not let simmer). Remove mixture from heat and let stand 10 minutes.
- While the mixture is standing, prepare an ice water bath in a bowl large enough to set another bowl easily inside of it. Set aside.
- Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture to temper it. Add another cup of the cream mixture; continue to whisk. Transfer the egg yolk mixture back to the saucepan with the remaining cream, milk and vanilla. Cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon. You can run your finger in a line over the back of the coated spoon. If the mixture doesn't run, but stays in place on the spoon, it should be thick enough. Remove from heat.
- Pour custard through a medium-mesh sieve into a stainless steel bowl set in the ice-water bath See Photo. Let cool completely, stirring until completely chilled.
- Freeze custard in an ice cream maker according to manufacturer's instructions.