Classic Hungarian Vanilla Bean Ice Cream

1In a medium heavy-bottomed saucepan, combine the heavy cream, whole milk, 6 tablespoons of the sugar, salt, and both the vanilla bean seeds and the pod.

2Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer at approximately 175°F (80°C), then remove from heat, cover, and let the vanilla infuse for 20 minutes.

3In a separate heat-proof bowl, whisk the egg yolks (6 large) with the remaining sugar for 2 minutes until the mixture is pale yellow and slightly thickened.

4Slowly temper the eggs by whisking in 1 cup of the warm cream mixture in a thin, steady stream to prevent curdling, then whisk the tempered egg mixture back into the saucepan.

5Cook the custard over medium-low heat, stirring constantly with a spatula, until it reaches 170°F-175°F (77°C-79°C) and is thick enough to coat the back of a spoon.

6Immediately strain the custard through a fine-mesh sieve into a clean bowl, stir in the vanilla extract, and place the bowl in an ice bath until cooled to room temperature.

7Press plastic wrap directly onto the surface of the custard and refrigerate for at least 4 hours, or overnight, until the temperature drops below 40°F (4°C).

8Churn the chilled custard in an ice cream maker for 20-25 minutes until it reaches a soft-serve consistency.

9Transfer the ice cream to a chilled container and freeze for at least 4 hours to allow the flavors to ripen and the texture to firm up before serving.