Vanilla Bean Ice Cream

1. Whisk Egg Yolks

Begin by separating six egg yolks and whisking them gently in a bowl until they are just broken up and smooth. This ensures your custard will have a silky texture.

2. Heat Half-and-Half Mixture

Pour 1.5 cups of half-and-half into a heavy-bottomed pot. Add 0.67 cup of sugar and a pinch of salt to the pot, stirring to dissolve the sugar and salt completely. Split a vanilla bean down the middle, scrape out the seeds, and add both the seeds and the pod to the pot.

3. Warm the Mixture

Warm the mixture over medium heat, stirring occasionally, until it is steaming but not boiling. This ensures the sugar dissolves properly and the vanilla flavors infuse into the liquid.

4. Temper Egg Yolks

Slowly whisk some of the hot half-and-half mixture into the yolks to warm them up gradually, then pour the yolk mixture back into the pot, whisking continually. This step prevents the eggs from curdling and ensures a smooth custard.

5. Cook and Thicken Custard

Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, reaching about 170°F. This step is crucial as it develops the custard's creamy texture.

6. Strain and Chill Custard

Remove the pot from the heat and strain the mixture into a bowl to remove any lumps or bits of cooked egg. Squeeze out any remaining seeds or liquid from the vanilla bean into the custard. Stir in 1.5 cups of heavy cream, then cover the bowl and chill the custard in the refrigerator until it is thoroughly cold.

7. Freeze Custard

Once chilled, freeze the custard in an ice cream machine according to the manufacturer's instructions. After churning, transfer the ice cream to a container, cover it, and store it in the freezer for several hours to firm up before serving.