1
|
Pour the milk into a medium saucepan. Add the sugar, pinch of kosher salt, and the first half (i.e. 1 cup) of the heavy cream. Stir together and warm but don't boil, on the stove.
|
2
|
Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover the pan, remove from heat, and let steep at room temperature for 30 minutes.
|
3
|
Take out the largest bowl. Call it bowl #1 and prepare an ice bath in bowl #1. Set aside bowl #1.
|
4
|
Pour the remaining 1 cup heavy cream into bowl #2 and set a mesh strainer on top. Set aside bowl #2.
|
5
|
Take out bowl #3. Put in 6 egg yolks and whisk together. Slowly pour the warm mixture from the saucepan into bowl #3, whisking constantly. When all is poured and whisked thoroughly, pour back into the saucepan and scrape bowl into saucepan with a heatproof spatula.
|
6
|
Put the saucepan on medium heat and stir constantly with heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Be mindful, stir constantly, don't step away from the stove.
|
7
|
Take out bowl #2 containing 1 cup cream, with strainer on top. Pour the custard from the saucepan, through the strainer, and stir it into the cream. Remove vanilla bean and reserve for another use. Add the pure vanilla extract to the custard and stir.
|
8
|
Put bowl #2 into ice bath (bowl #1). Stir the custard in bowl #2, in the ice bath, until it cools. Leave in the ice bath for a total of 1 hour.
|
9
|
Transfer custard to a sealed container and refrigerate thoroughly. Freeze in an ice cream maker according to the manufacturer's instructions,
|