From Our Farms - Vanilla Bean Ice Cream

1. Make the Custard 

• In a heatproof bowl, whisk together whole milk, sugar, and egg yolks until smooth. 
• Set the bowl over a saucepan of gently simmering water (double boiler), making sure the bowl doesn’t touch the water. 
• Cook, whisking constantly, until the mixture thickens and coats the back of a spoon (about 10–15 minutes). 

2. Chill 

• Remove from heat and pour into a clean bowl. 
• Press plastic wrap directly onto the mixture’s surface to prevent a skin from forming. 
• Refrigerate overnight until fully chilled. 

3. Finish the Base 

• The next day, whisk in: 
• Heavy cream 
• Vanilla extract (and vanilla bean seeds, if using) 
• Salt 

 4. Churn 

• Pour into an ice cream maker and churn according to manufacturer instructions. 

5. Freeze (Optional) 

• For a firmer texture, transfer to a container and freeze 2–4 hours before serving.