Ingredients

1 1/2 cups / 355 ml whipping cream 

1 1/2 cups / 355 ml whole milk

150 grams sugar, divided 

3 grams vanilla bean

4 egg yolks

1/2 tsp salt

1/2 tsp vanilla extract

Makes 4 servings

Adapted from Handle the Heat blog

Instructions

Fill a large bowl with a few cups of very cold water and some ice cubes. Prepare a smaller bowl fitted with a fine mesh strainer. This smaller bowl will be placed inside the larger, water filled bowl to quickly cool down the custard base.

Prepare the custard base by combining the cream, milk, 100 grams of the sugar, vanilla extract and salt in a thick-bottomed pot. 

Cut the vanilla bean pod in half lengthwise and scrape out the seeds. Add the vanilla bean seeds and pod to the pot and cook over medium-low heat until the mixture is warm and begins to steam, about 5 minutes. Stir occasionally.

In a separate bowl, whisk the egg yolks and remaining 50 grams of sugar until well combined. 

Temper the egg yolks by slowly ladling half of the steaming milk mixture into the eggs, whisking constantly until warmed. 

Slowly add the tempered egg mixture back into the pot of warm milk, whisking constantly. 

Cook over medium heat, whisking often, until the mixture is thick enough to coat the back of a wooden spoon or reads 175 f with a thermometer, about 10 minutes. Be careful not to boil the mixture.

Pour the mixture through the fine mesh sieve into the prepared smaller bowl set inside the ice bath. Discard the vanilla bean pod.

Stir often until cooled, then place plastic wrap over the bowl and place in the refrigerator to cool completely for a minimum of 4 hours or overnight. 

Once the mixture is completely cooled, pour the mixture into your prepared ice cream maker and freeze according to the directions for your machine.