This creamy frozen vanilla custard can be made with homemade or store-bought ice cream. It features organic heavy cream, whole milk, and vanilla bean for a rich taste.
1: Add sliced vanilla bean pod (scraped out seeds + entire pod), cream, milk, sugar, and salt to a small saucepan over medium low heat.
2: Simmer on low for about 5-6 minutes or until sugar dissolves.
3: Remove from heat and take out the vanilla bean pod.
4: In a separate bowl, whisk the egg yolks.
5: Drizzle about ½ cup of the warm milk liquid into the egg yolks, whisking constantly to temper the eggs.
6: Whisk the egg mixture back into the pot.
7: Return the pot to a medium low heat and cook until the mixture starts to thicken.
8: Take off the heat and pour into a mesh strainer.
9: Cool the milk to room temperature, then cover and put into the fridge overnight.
10: Churn ice cream in your ice cream maker.
