Vanilla Bean Ice Cream

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   1. In a medium saucepan, warm milk, sugar, salt and 1/2 cup of cream.

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   2. Using a sharp knife, scrape seeds from vanilla bean and add them to the hot milk mixture, along with the vanilla pod.

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   3. Remove milk mixture from heat, cover, and let it steep for 30 minutes.

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   4. Re-warm the vanilla milk mixture.

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   5. In a small bowl, whisk egg yolks. Add 1/8 cup of the warm milk mixture to the eggs and whisk until combined.

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   6. Pour yolk mixture into milk mixture.

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   7. Stir constantly over medium heat until mixture thickens.

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   8. Remove vanilla pod (rinse and wipe clean, you can re-use it!).

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   9. Stir remaining 1 cup of cream into the custard to cool it.

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    10. Chill thoroughly in the fridge, at least 3-5 hours, overnight is even better.

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    11. Churn ice cream in your ice cream maker according to the manufacturer's instructions. Mine took about 30 minutes.

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    12. Scoop ice cream into a freezer safe container and freeze until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.