Vanilla Bean Ice Cream

For a long time I was in love with vanilla bean ice cream. Perhaps it was because it wasn't too sweet and had a delicate flavor. It is pure, classic, and naked in its simplicity. This vanilla ice cream recipe comes from the book The Perfect Scoop by David Lebovitz. I've made many of his recipes and they have all turned out delicious. I made a custard base and then froze it in my Kitchen Aid ice cream maker.

Vanilla Bean Ice Cream

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

pinch of salt

1 vanilla bean

6 large egg yolks

3/4 tsp. vanilla extract

1. In a medium saucepan combine the milk, sugar, 1 cup of the cream and the salt. Heat the mixture until warm. Split the vanilla bean in half lengthwise. Scrape the seeds out into the warm milk. Add the vanilla pod into the mixture too. Cover the pot and let steep for 30 minutes on the countertop. Take out the vanilla bean pod and set aside.

2.  Pour the other cup of cream into a large bowl. Place a mesh strainer on the top and set aside.

3. In a separate medium bowl, whisk the egg yolks. Pour the warm mixture into the egg yolks slowly. Whisk constantly. Transfer the egg yolk mixture back to the saucepan. Prepare an ice bath.

4. Heat custard base over medium heat. Use a heat proof spatula to stir it until it coats spatula. Pour custard into strainer. Stir it together with the cream. Add vanilla bean pod back into custard and add vanilla extract. Cool in ice bath stirring occasionally until cool.

5. Transfer custard base into an airtight container. Refrigerate at least 3 hours or overnight until cold.

6. Churn in ice cream maker. Freeze in airtight container.