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1
In large pot over medium heat, combine half and half and vanilla bean and bring to a simmer for at least 15 minutes.
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2
Strain half and half mixture and set aside.
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3
In a large bowl, whisk together egg yolks, sugar, and salt until smooth.
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4
To temper eggs, carefully whisk about 1 cup of the hot half and half into egg mixture until smooth.
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5
Then whisk egg mixture back into the half and half mixture in the pot.
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6
Return to medium-low heat and cook to 170 degrees F, constantly stirring along bottom of pot to ensure even cooking.
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7
Once temperature has reached 170 degrees F, remove from heat and strain through fine-mesh strainer into bowl.
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8
In the same bowl, cool ice cream base to room temperature in an ice bath, then pop base into the fridge to fully chill, at least 2 hours.
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9
Once base is chilled, process in an ice cream maker.
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10
When its somewhere between soft serve and ice cream from the freezer, transfer ice cream to container and freeze until firm.
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11
Bourbon Ice Cream: Add 1/4 cup bourbon after you strain.
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12
Lemon Olive Oil Ice Cream: Add 1/4 cup olive oil and 1 teaspoon lemon zest to the sugar and eggs.
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13
Salted Caramel Ice Cream: Add 1/2 cup salted caramel to the half-and-half.
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14
(You may want to use less sugar so it's not too sweet.)
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15
Pistachio Rose: Add 1/4 cup pistachio cream to the sugar and eggs.
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16
Add 1 teaspoon rosewater and 1/2 cup roughly chopped pistachios after you strain.
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17
Classic Strawberry: Add 3/4 cup smashed strawberries after you strain.
