Nothing tastes and looks like vanilla ice cream more that when it is dotted with Madagascar Bourbon Vanilla Beans. To make this simple indulgence something remarkable sprinkle generously with our own Mocha Vanilla Sea Salt for a crunchy, sweet & salty blast that is unforgettable.
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Pour half-and-half into medium saucepan. Scrape contents from vanilla bean into pan, and discard pod. Set pan over low heat until it reaches a simmer, then remove from heat.
Beat egg yolks and sugar together in medium bowl, whisking constantly. Drizzle 1 cup warm half-and-half mixture in slow, steady stream, whisking constantly. Slowly add tempered egg mixture into pan containing remaining half-and-half.
Cook over low medium-low heat, stirring constantly until liquid thickens and coats back of spoon without running. Do not allow mixture to boil. Add heavy cream, and stir to combine. Strain using fine mesh strainer and cool completely.
Transfer mixture to ice cream maker and freeze until thick.
Serve lavished with decadent Mocha Vanilla Sea Salt