Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar
• 6 Large egg yolks
• 1 pod Vanilla bean
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Fine sea salt
• 1 tablespoon Light corn syrup (optional)

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, half of the granulated sugar, light corn syrup (if using), and salt. Split the vanilla bean lengthwise, scrape out the seeds, and add both the pod and seeds to the saucepan. Heat over medium heat until the mixture is simmering gently and small bubbles form around the edges, stirring occasionally.

2. 2

   While the cream mixture heats, whisk the egg yolks with the remaining granulated sugar in a separate heatproof bowl until light in color and slightly thickened.

3. 3

   Once the cream mixture is hot, slowly temper the egg yolks by gradually whisking about 1/2 cup of the hot cream mixture into the egg yolk mixture. This prevents the eggs from scrambling.

4. 4

   Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Cook over low to medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (nappe), reaching a temperature of 170-175°F (77-79°C). Do not boil.

5. 5

   Immediately remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any potential cooked egg bits. Stir in the vanilla extract.

6. 6

   Place the bowl over an ice bath (a larger bowl filled with ice and a little water) and stir occasionally until the custard is completely chilled, about 20-30 minutes. Alternatively, cover the bowl with plastic wrap directly on the surface of the custard and refrigerate for at least 4 hours, or preferably overnight, until very cold.

7. 7

   Once thoroughly chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.

8. 8

   Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours to allow it to firm up to a scoopable consistency before serving.