Ingredients:

  • 2 cups organic heavy whipping cream
  • 1 cup organic whole milk
  • 0.75 cup organic cane sugar
  • 1 whole Madagascar vanilla bean, split and scraped
  • 0.25 tsp fine sea salt
  • 5 large pasture-raised egg yolks
  • 2 tsp pure vanilla extract

Instructions:

  1. In a heavy-bottomed saucepan, combine the heavy cream, whole milk, cane sugar, sea salt, and the scraped vanilla bean seeds and pod.
  2. Heat the mixture over medium heat until small bubbles form around the edges. Do not let it reach a rolling boil.
  3. Whisk the 5 egg yolks and the remaining sugar in a medium bowl until the mixture turns pale yellow and thick.
  4. Slowly drizzle one ladle of the hot cream into the yolks while whisking constantly to temper the eggs.
  5. Repeat with two more ladles of cream until the yolk mixture is warm to the touch.
  6. Pour the yolk mixture back into the saucepan with the remaining cream.
  7. Cook over medium low heat, stirring constantly with a wooden spoon, until the liquid coats the back of the spoon.
  8. Run your finger through the coating on the spoon; if the line stays clean, it's done.
  9. Strain the custard through a fine mesh sieve into a clean bowl and stir in the vanilla extract.
  10. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
  11. Chill in the fridge for at least 4 hours until completely cold.
  12. Churn in your ice cream machine according to the manufacturer's directions until it looks like thick soft serve.