Vanilla Ice Cream

Instructions

1. Prepare the base
   In a medium saucepan, combine the heavy cream, whole milk, half of the sugar, salt, and vanilla bean (if using). Heat over medium-low heat until mixture begins to simmer around the edges (do not boil).
2. Temper the eggs
   In a separate bowl, whisk the egg yolks with the remaining sugar until pale yellow and slightly thickened. Gradually whisk about 1 cup of the hot cream mixture into the egg yolks to temper them, then slowly pour the egg mixture back into the saucepan, whisking constantly.
3. Cook the custard
   Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it 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 scramble.
4. Strain and flavor
   Remove from heat and immediately strain through a fine-mesh sieve into a clean bowl. Remove the vanilla bean (if using), scrape any remaining seeds into the mixture. Add the vanilla extract and/or vanilla bean paste and stir to combine.
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 until completely chilled, at least 4 hours or preferably overnight.
6. Churn the ice cream
   Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes or until the mixture reaches the consistency of soft-serve ice cream. Add the vodka (if using) during the last minute of churning.
7. Freeze until firm
   Transfer the 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 and scoopability.