Step 1

1.   In a medium saucepan combine the heavy cream and milk of your choice. Add the vanilla extract and the cut vanilla bean and the scraped-out seeds (an alternative to the pod is vanilla bean paste. Stir to combine

2.   Place on stovetop element set to very low and cook at a very light simmer for 30 minutes (the longer cooking time is needed for the flavors to infuse well)

Step 2

3.   In a mixing bowl add the egg yolks and sweetener and whisk manually or with an electric mixer at very low speed, just to combine well and until the yolks are a pale yellow – not to add air nor to froth the yolks

4.   When the cream mixture has cooked for 30 minutes, in a slow steady stream as you whisk, add about 1 cup of the hot cream to temper the eggs. Whisk for 30 seconds and then begin to pour in the rest of the cream in a slow steady stream as you continue whisking

5.   Pour the combined liquid back into your saucepan set to low heat. Cook and stir until the mixture reaches 80 C or 176 F. Then immediately remove from heat

6.   Strain through a fine mesh sieve – to remove any curdled egg bits

7.   Set aside to allow mixture to get to room temperature (when you can put your hands the outside of the bowl and it does not feel warm any more). Cover the custard cream with cling wrap that is touching and covering the surface completely. Refrigerate for several hours or overnight

8.   Follow your ice cream maker’s manufacturer’s directions and when your equipment is ready, pour in the chilled custard. Set to medium ice cream stiffness or to your preferred hardness.

9.   Serve immediately. Store the rest by placing in an airtight sealable container but cover with cling wrap that is placed directly on the ice cream to prevent crystallization. Take out of the fridge about 5 minutes before serving. Do not leave out too long because the ice cream will melt quickly, because there are no stabilizers or preservatives in this recipe like commercial ice cream brands. Enjoy!