Vanilla Bean Ice Cream Recipe

Prepare the Base

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Stir over medium heat until the sugar is dissolved and the mixture is warm.

Add the Vanilla Bean

Split the vanilla bean in half lengthwise and scrape the seeds into the warm cream mixture. Add the vanilla pod to the saucepan as well. Stir and let it simmer for about 5 minutes, then remove from heat.

Prepare the Egg Yolks

In a separate bowl, whisk the egg yolks and salt until smooth. Gradually add a small amount of the warm cream mixture to the yolks while whisking continuously to temper them.

Combine Mixtures

Slowly pour the egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly. Return to low heat and cook until the mixture thickens enough to coat the back of a spoon, about 10 minutes.

Cool the Mixture

Remove from heat, strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated egg bits. Let the mixture cool to room temperature, then refrigerate until chilled, about 2 hours.

Churn the Ice Cream

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

Scoop and Serve

Once the ice cream is firm, scoop it into bowls or cones. Top with chocolate shavings, caramel sauce, and fresh berries as desired.