Ingredients:

  • 2 cups (475 ml) heavy cream
  • 1 cup (235 ml) whole milk
  • ¾ cup (150g) granulated sugar
  • Pinch of sea salt
  • 1 vanilla bean, split lengthwise and seeds scraped (or 2 tsp vanilla extract)
  • 6 large egg yolks
  • 1 teaspoon vanilla extract (if using the vanilla bean; optional, for extra punch)

Instructions:

  1. Combine cream, milk, sugar, salt, and vanilla bean (pod and seeds) in a saucepan. Heat over medium heat, stirring until sugar dissolves. Bring just to a simmer (bubbles forming around the edges). Remove from heat.
  2. In a heatproof bowl, whisk the egg yolks until slightly lightened in colour. Gradually whisk a small amount of the hot cream mixture into the egg yolks to temper them (this prevents them from scrambling).
  3. Slowly pour the tempered egg yolk mixture into the saucepan with the remaining cream mixture, whisking constantly. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. This should take about 5-10 minutes. A line drawn on the coated spoon with your finger should remain visible. Important: Do not boil, or the custard will curdle.
  4. Immediately pour the custard through a fine-mesh sieve into a clean bowl set inside an ice bath. Stir frequently to cool the custard quickly. Add vanilla extract (if using). Once cool, cover and refrigerate for at least 2 hours, or preferably overnight.
  5. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
  6. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours to harden further before serving.