Vanilla Bean Ice Cream

Instructions

1. Prepare the base
   In a medium saucepan, combine the heavy cream, whole milk, half of the sugar (6 tablespoons), salt, and the vanilla bean pods and seeds. Heat over medium-low heat, stirring occasionally, until the mixture begins to simmer around the edges (do not let it boil).
2. Temper the eggs
   In a separate bowl, whisk the egg yolks with the remaining sugar until pale yellow and slightly thickened. Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Then pour the egg mixture back into the saucepan with the remaining cream mixture.
3. Cook the custard
   Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 170-175°F on an instant-read thermometer). Do not let it boil or the eggs will curdle.
4. Strain and cool
   Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. Remove the vanilla bean pods, rinse them, and save for another use if desired. Stir in the vanilla extract and vanilla bean paste (if using). Place the bowl in an ice bath and stir occasionally until the mixture cools to room temperature, about 20 minutes.
5. Chill thoroughly
   Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours or overnight until completely chilled.
6. Churn the ice cream
   Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes or until the mixture has the consistency of soft-serve ice cream.
7. Freeze until firm
   Transfer the churned ice cream to an airtight container. Press a piece of parchment paper directly on the surface of the ice cream, seal the container, and freeze until firm, at least 4 hours or overnight for best texture.