Homemade Vanilla Bean Ice Cream!

Ingredients:

• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 cups heavy cream
• 1/4 tsp salt
• 1 vanilla bean
• 2 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a deep saucepan, warm up milk, sugar, salt, and 1 cup heavy cream. Split vanilla bean in half lengthwise. Scrape seeds from the vanilla bean and add them to the saucepan. Add vanilla bean and cover. Warm it up and remove it from heat just before it starts boiling. Remove from heat and steep for 20 minutes. Remove vanilla bean after that.
2. In a medium bowl, whisk egg yolks. Very slowly pour warm milk, whisking constantly.
3. Transfer mixture back to the saucepan and set heat to medium. Cook, stirring constantly with a spatula, scraping the bottom of the pan. Cook, until the custard thickens and coats the spatula.
4. Pour the remaining 1 cup heavy cream into a large bowl. Strain custard over the bowl and whisk to combine. Add vanilla extract.
5. Cool over an ice bath. Once it is cool to room temperature, cover, and chill overnight.
6. When ready to churn, freeze custard according to the manufacturer’s instructions. Do not over churn, because you may end up with pieces of butter in your ice cream.
7. Transfer to a container, cover, and freeze until firm.
8. Scoop out ice cream with ice cream scooper and enjoy with some whipped cream and sprinkles!