This recipe offers a delightful twist on classic vanilla ice cream, incorporating rich vanilla bean for an enhanced flavor.
In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and thick.
Whisking thoroughly ensures the sugar dissolves completely, creating a smooth base.
In a saucepan, heat the milk and the scraped vanilla bean seeds along with the pod until it just begins to simmer.
Heating the vanilla bean with the milk infuses the flavor deeply.
Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
Pouring slowly and whisking continuously prevents the eggs from cooking unevenly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Avoid boiling to prevent the custard from curdling.
Remove from heat and let the custard cool completely. Stir in the heavy cream.
Cooling the custard before adding cream ensures a smoother texture.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Ensure the ice cream maker bowl is pre-frozen for the best results.
Transfer the churned ice cream to a container and freeze for an additional 2 hours before serving.
Freezing allows the ice cream to firm up to the perfect consistency.
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