Real Vanilla Ice Cream Recipe

In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar.

Scrape the seeds from the vanilla beans and add them to the saucepan. Add the vanilla bean pods as well.

Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer. Remove from heat.

In a separate bowl, whisk together the egg yolks and the remaining sugar until well combined.

Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

Remove from heat and stir in the vanilla extract.

Strain the mixture through a fine mesh sieve into a bowl. Discard the vanilla bean pods.

Place the bowl in an ice bath and stir occasionally until the mixture cools down.

Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.

Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours or overnight for a firmer texture.