Vanilla Ice Cream

Let's Cook

1. Step 1.

   Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar: 1 cup heavy cream; ¾ cup sugar; ⅛ teaspoon salt

2. Step 2.

   Pour into a medium bowl and stir in: 2 cups heavy cream; 1 cup whole milk; 2 teaspoons vanilla

3. Step 3.

   Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

4. Step 4.

   Pour the mixture into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

5. Step 5.

   Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar: 1 ½ cups whole milk; ¾ cup sugar; 1 vanilla bean, split lengthwise (seeds scraped into milk and pod added); ⅛ teaspoon salt

6. Step 6.

   Beat together in a medium bowl: 3 large egg yolks

7. Step 7.

   Slowly stir about ½ cup of the hot milk mixture into the beaten egg yolks. Then stir the egg mixture back into the milk. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Strain through a fine-mesh sieve into a medium bowl and stir in: 2 cups heavy cream

8. Step 8.

   Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

9. Step 9.

   Remove the vanilla bean pod. Pour the mixture into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.