Ingredients:
- 2 cups heavy cream
- 1/2 cup Half & Half
- 1/2 cup sugar
- 2 vanilla beans
- pinch Kosher salt
- 3 egg yolks
Cooking method:
- Whisk all the ingredients except the egg yolk and vanilla in a medium saucepan
- Split the vanilla beans in half, scraping out the paste inside and add to the cream
- Bring to a simmer over medium heat.
- Beat the egg yolks and slowly temper the hot liquid and eggs (pour some of the hot liquid into the egg yolks whisking constantly to prevent the egg from curdling)
- Return to medium heat. stirring constantly with a rubber spatula, until the mixture thickens (nape – coats the spatula)
- Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl
- Chill until cold
- Pour the mix into the ice cream maker and turn on the cycle.
- Place the ice cream in the freezer to set up firm and enjoy!