Serious Vanilla Ice Cream

A rich, classic custard-based vanilla ice cream made with real vanilla bean and egg yolks.

Ingredients

• 2 cups half-and-half
• 1 cup heavy cream
• 8 large egg yolks
• 9 ounces (about 1 1/4 cups) sugar
• 1 vanilla bean, split and scraped
• Pinch of kosher salt

Directions

1. Heat the half-and-half, heavy cream, and the scraped vanilla bean and seeds in a saucepan until steaming; remove from the heat and steep 30 minutes.
2. Whisk the egg yolks with the sugar and salt until pale and thick.
3. Slowly whisk about a cup of the warm cream into the yolks to temper them, then pour it all back into the saucepan.
4. Cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon (about 170 degrees F).
5. Strain the custard into a bowl, cover, and refrigerate until thoroughly chilled.
6. Churn in an ice cream maker according to the manufacturer’s instructions.
7. Transfer to a container and freeze until firm.

Notes

Alton Brown’s ‘Serious Vanilla Ice Cream’; a cooked egg-yolk custard gives it a luxurious texture.