Ingredients:
- 4 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, split and scraped
- 8 large egg yolks
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup packed light brown sugar
Instructions:
In a saucepan, combine heavy cream, whole milk, and vanilla bean seeds
Heat over medium heat until it just starts to simmer
Remove from heat and let it steep for 30 minutes
In a separate bowl, whisk together egg yolks, granulated sugar, and salt until pale and thick
Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes
Do not let it boil
Strain the custard through a fine-mesh sieve into a clean bowl
Discard the vanilla bean
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming
Chill in the refrigerator for at least 4 hours or overnight
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturers instructions until it reaches a soft-serve consistency
Transfer the churned custard to a freezer-safe container, sprinkle the top evenly with light brown sugar, and use a kitchen torch to caramelize the sugar until golden brown and crisp
Cover the container and freeze the custard until firm, at least 4 hours or overnight
Before serving, let the frozen custard sit at room temperature for a few minutes to soften slightly
Enjoy
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