makes 1 quart
3 cups heavy whipping cream
1 cup milk
¾ cup sugar
¼ tsp salt
1 vanilla bean
1 tbsp vanilla extract
4 egg yolks
Cut the vanilla bean in half and scrape out all of the seeds. Place the vanilla seeds, vanilla bean, milk, and cream in a medium pot. Heat to a simmer over medium heat, stirring often. Cover and remove from the heat. Let the mixture sit for 30 minutes. Afterward, stir in the sugar and salt until it is dissolved over medium heat. Whisk the egg yolks together with 1 cup of the milk and cream mixture. Pour this into the pot and stir over medium heat until the custard reaches 170 degrees. Remove from the heat.
Pour the custard through a fine mesh sieve and refrigerate in a sealed container for 5 hours.
Whisk the vanilla extract into the custard. Using an ice cream maker (mine is from Cuisinart), pour the cooled cream and egg mixture into the frozen ice cream maker’s attachment bowl. Let the machine run for 20 minutes.
Serve immediately for soft serve, or pour into a sealed container and freeze for 3 hours for normal ice cream. You may need to let it thaw on the counter for 10 minutes before scooping out and serving.