Creamy Vanilla Bean Ice Cream with a Hint of Almond

1.In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup). Heat over medium heat until the mixture is warm but not boiling, stirring occasionally.

2.In a separate bowl, whisk together the egg yolks and the remaining sugar (3/8 cup) until the mixture is pale and slightly thickened.

3.Slowly pour about 1 cup of the warm cream mixture into the egg yolks, whisking constantly to temper the yolks and prevent them from scrambling.

4.Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

5.Remove the saucepan from heat and stir in the vanilla extract, scraped vanilla bean seeds, almond extract, and salt. Mix well to combine.

6.Pour the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla pod. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.

7.Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

8.Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm before serving.