Ingredients
3 cups whole milk
1 cup heavy cream
1 vanilla bean, split lengthwise and scraped
8 large egg yolks
2/3 cup vanilla sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Preparation
In a small saucepan over medium-high heat, combine milk, heavy cream, and vanilla bean with scrapings. Bring to a boil. Remove from heat, and let steep for 1 hour.
In a large bowl, whisk yolks, vanilla sugar, and salt to combine. Bring milk mixture to a boil, and remove vanilla bean; reserve for another use. Slowly add to yolks while whisking constantly. Let stand 5 minutes.
Prepare an ice-water bath: Fill a large bowl with cold water and ice. Add vanilla extract to the ice-cream base, stirring to combine. Strain through a fine sieve over a medium bowl. Set bowl with ice-cream base in ice-water bath to cool, about 30 minutes. Transfer to an ice-cream maker, and freeze according to the manufacturer’s directions.
