Recipe Instructions:
4 egg yolks
1.5 cups heavy cream
1.5 cups whole milk
3/4 cup sugar
1 vanilla bean
Heat milk and cream in a small saucepan with some sugar to 175 degrees. (Use a candy thermometer!)
Meanwhile, beat the yolks with the remaining sugar at least 2 min. with an electric mixer or 4 min. with a whisk until pale yellow.
Slowly pour a small amount of the heated milk-cream-sugar mixture into the egg yolks, whisking constantly as you pour.
Whisk the thinned egg yolks back into the saucepan containing the remaining milk-cream-sugar.
Scrape the insides of the vanilla bean into the saucepan.
Heat to 180 degrees.
Pour the cooked custard through a fine mesh strainer into a container.
Chill custard to 40 degrees or lower. (I usually make the custard right before I go to sleep so it can chill in my refrigerator overnight.)
Churn for 30 mins. If you have any add-ins, add to the ice cream for the last 30 seconds.
Put in the freezer in an air-tight container for 2-4 hours to harden completely.
30 mins. before serving, transfer from the freezer to the fridge.
