Decadent Vanilla Bean Custard Ice Cream

1. Prepare Pan

Place an 8- or 9-inch square metal baking pan in the freezer to help the ice cream firm up later on.

2. Prepare Vanilla Bean

Cut the vanilla bean in half lengthwise with a paring knife and scrape out the seeds.

3. Heat Cream Mixture

Add the vanilla bean and seeds to a medium saucepan along with the heavy cream, whole milk, 6 tablespoons of sugar, light corn syrup, and salt. Heat this mixture over medium-high heat, stirring occasionally, until it is steaming steadily and reaches 175 degrees Fahrenheit, about 5-10 minutes. Remove from heat.

4. Whisk Egg Yolks

In a separate bowl, whisk together the egg yolks and the remaining ¼ cup of sugar until smooth, about 30 seconds.

5. Temper Egg Yolks

Slowly whisk in 1 cup of the heated cream mixture to temper the egg yolks, then pour the tempered egg yolk mixture back into the saucepan.

6. Cook Custard

Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches 180 degrees Fahrenheit, or coats the back of a spoon, about 7-14 minutes.

7. Cool Custard

Pour the custard into a large bowl and let it cool until it is no longer steaming, about 10-20 minutes. Separate 1 cup of the custard into a small bowl and place it in the freezer. Cover the remaining custard in the large bowl with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.

8. Combine Custard

Combine the frozen custard with the chilled custard and stir until the frozen custard dissolves. Strain the mixture through a fine-mesh strainer to ensure a smooth texture.

9. Churn Ice Cream

Pour the strained custard into an ice-cream machine and churn until it reaches a thick, soft-serve consistency, about 15-25 minutes, bringing it to 21 degrees Fahrenheit.

10. Freeze Ice Cream

Transfer the churned custard into the pre-frozen baking pan, pressing plastic wrap directly onto the surface, and freeze for about 1 hour until the edges are firm. Then transfer the ice cream into an airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours.