Heat the Milk and Cream:

• In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup).

• Split the vanilla bean lengthwise and scrape out the seeds.

• Add both the seeds and the pod to the cream mixture.

• Heat over medium heat until the mixture is hot but not boiling (170°F/75°C).

Whisk the Egg Yolks:

• In a separate bowl, whisk together the egg yolks, remaining sugar, and salt until the mixture is thick and pale.

Temper the Eggs:

• Slowly pour 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.

• Gradually add the tempered egg mixture back into the saucepan, whisking continuously.

Cook the Custard:

• Cook the custard over medium heat, stirring constantly with a wooden spoon or spatula until it thickens and coats the back of the spoon (175-180°F/80-82°C).

• Do not let it boil.

Strain and Cool:

• Remove the saucepan from the heat and strain the custard through a fine mesh sieve into a clean bowl.

• Discard the vanilla bean pod.

• Cool the custard to room temperature, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

• Chill in the refrigerator for at least 4 hours or overnight.

Prepare the Ice Cream Maker:

• Set up your ice cream maker according to the manufacturer’s instructions.

Churn the Ice Cream:

• Pour the chilled custard into the ice cream maker and churn until it reaches a soft-serve consistency (30-40 minutes).

Transfer to Freezer:

• Transfer the churned ice cream to a freezer-safe container.

• Press a piece of plastic wrap directly onto the surface to prevent ice crystals.

• Freeze for at least 2-4 hours or until firm.

Scoop and Serve:

• Let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Optional Garnishes:

• Top with fresh berries, caramel sauce, or crushed cookies for added texture and flavor.