Ingredients:

  • 2 cups (475 ml) heavy cream
  • 1 cup (235 ml) whole milk
  • ¾ cup (150 g) granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1 tbsp vanilla extract)
  • Pinch of salt
  • 6 large egg yolks
  • 25g chocolate chips (optional)

Instructions:

  1. Combine cream, milk, sugar, vanilla bean (and seeds), and salt in a saucepan. Heat over medium heat, stirring occasionally, until just simmering. Do not boil!
  2. Whisk egg yolks in a separate bowl until pale and slightly thickened. Gradually drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
  3. Pour the warmed yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon.
  4. Strain the custard through a fine-mesh sieve (if desired) into a clean bowl. Discard the vanilla bean pod. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, preferably overnight.
  5. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
  6. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden further.