Thermomix Hungarian Vanilla Bean Ice Cream

1Place the milk, heavy cream, 1/2 cup (100g) of the sugar, salt, and the vanilla bean (both pod and seeds) into the Thermomix mixing bowl. Heat for 8 minutes at 90°C (194°F) on Speed 2. Remove the vanilla pod.

2In a separate small bowl, whisk the egg yolks (6 large) with the remaining 1/4 cup (50g) of sugar until pale and slightly thickened.

3With the Thermomix blades running on Speed 3, slowly pour the egg yolk mixture through the lid hole onto the warm milk mixture to temper the eggs.

4Cook the mixture at 80°C (176°F) for 5 minutes on Speed 3, or until the custard thickens enough to coat the back of a spoon.

5Immediately strain the custard through a fine-mesh sieve into a clean bowl to ensure ultimate smoothness. Stir in the vanilla extract.

6Place the bowl in an ice water bath to cool quickly to room temperature, then press plastic wrap directly onto the surface to prevent a skin from forming.

7Refrigerate the custard for at least 4 hours, or overnight, until the base is chilled below 40°F (4°C).

8Pour the thoroughly chilled base into your Cuisinart ice cream maker and churn for 20-25 minutes, or according to manufacturer instructions, until it reaches a soft-serve consistency.

9Transfer the ice cream to an airtight, chilled container and freeze for at least 4 hours to ripen and firm up before serving.