Classic Vanilla Ice Cream
You can never go wrong with cool, creamy, classic vanilla ice cream.
3 c. whole milk
2 c. heavy cream
1/2 c. sugar
1/4 tsp. Kosher salt
1 vanilla bean
5 large egg yolks
Whisk together first 5 ingredients in a large, heavy saucepan. Cook over medium heat, stirring often, 4 minutes, or until sugar dissolves and mixture is hot. Gradually whisk about 1 cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens and coats a spoon.
Pour through a fine wire-mesh strainer into a bowl, discarding solids. Cool completely. Chill 8 to 24 hours or until very cold.
Pour mixture into bowl of an electric ice-cream maker, and process according to manufacturer’s instructions. Freeze 1 hour before serving. Store up to 1 week.