True Vanilla Ice Cream

Method

1. 1

   Gather ingredients: 355 ml heavy cream, 235 ml whole milk, 100 g sugar, 1 g kosher salt, 1 vanilla bean, 5 large egg yolks. Tools needed: medium saucepan, knife, whisk, medium bowl, wooden spoon, fine-mesh strainer, ice cream maker, airtight container.

2. 2

   Combine heavy cream, milk, 50g sugar, and salt in saucepan. Split vanilla bean, scrape seeds into pot, and add pod.

3. 3

   Bring mixture to a simmer over medium heat, stirring to dissolve sugar. Remove from heat, cover, and infuse for 30 minutes.

4. 4

   Whisk egg yolks and remaining 50g sugar in a medium bowl until pale, about 2 minutes.

5. 5

   Gradually whisk 120 ml of warm cream into yolks, then whisk yolk mixture back into the main saucepan.

6. 6

   Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon.

7. 7

   Strain custard into a bowl set over ice water; stir occasionally until cold.

8. 8

   Process custard in ice cream maker according to manufacturer's instructions.

9. 9

   Transfer to airtight container and freeze until firm, at least 4 hours.