6 egg yolks
3/4 cup sugar
1 1/4 cups milk
1 1/4 cups heavy cream
1 1/2 large vanilla beans
1/2 teaspoon vanilla extract
1 pinch salt
Pour the milk into a saucepan and bring the pan slowly up to simmer. Place the vanilla pod into it and leave to infuse for about 20 minutes.
In a bowl, cream together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens, making sure not to curdle the vanilla mixture. When a film forms over the back of your spoon remove the saucepan from the heat. Leave to cool. After the vanilla custard base is cold stir in the cream.
Transfer the vanilla mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.