Classic Vanilla Bean Ice Cream

1.In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar (1/2 cup). Add the split vanilla bean pod and the scraped seeds to the mixture.

2.Heat the mixture over medium heat until it just begins to simmer, stirring occasionally to dissolve the sugar. Remove from heat and let the vanilla infuse for 30 minutes, covered.

3.In a separate bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and salt until the mixture is pale and slightly thickened.

4.Slowly pour about 1 cup of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.

5.Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon (about 170°F or 77°C). Do not boil.

6.Remove the custard from heat and strain it through a fine mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.

7.Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.

8.Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.

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

10.Serve the ice cream in bowls or cones, optionally garnished with fresh berries or a sprig of mint for a classic presentation.