Vanilla ice cream

Ingredients

• 1 cup whole milk
• 1/4 cup sugar
• Pinch of kosher salt
• 1/2 vanilla bean, split lengthwise, or 1 tsp. vanilla extract
• 5 large egg yolks
• 1/4 cup sugar
• 1 1/2 cups heavy cream

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• Preparation

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  • Combine cream, milk, sugar, and salt in a medium saucepan. Scrape in seeds from vanilla bean; add pod or add vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes.
  • Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes.
  • Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.
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