This vanilla ice cream is robust and vibrant in flavour. Using Tahitian vanilla, the ice cream develops a brighter and more floral palette.
In a heavy bottom saucepan, combine 1 cup full cream, whole milk, sugar, and salt. Set over medium-low heat, stirring until the sugar has dissolved and mixture comes to a boil. You will see steam rising off the top of the saucepan.
Place the saucepan off the heat. Split your vanilla bean lengthwise using a sharp paring knife, and scrape the seeds into the mixture. Toss in the vanilla pod as well. Add your vanilla extract and vanilla bean paste. Stir the mixture and cover the saucepan with a lid. Let the mixture steep for 30 minutes to an hour.
Remove the lid and place the mixture back on low heat. Add in the egg yolks. Stir the mixture constantly using a wooden spoon or spatula, ensuring that the yolks have incorporated properly. Stir the mixture occasionally until a custard begins to form and coats the back of your spoon. This will take about 10 or so minutes.
Place the remaining 1 cup of full cream into a large bowl with a sieve placed on top. Strain your custard mixture into the bowl, ensure that no curdled eggs go through. You can either toss the vanilla bean pod into the mixture or discard it. Place your custard into an ice bath and let it cool completely. From here you will place your ice cream in the fridge overnight to chill.
Churn the ice cream according to your manufacturer's instructions. Place ice cream into a freezer safe container and let the mixture freeze for another 4 hours before serving.
In past recipes, I have talked about a quicker way to make ice cream which essentially involves placing the mixture in the freezer for it to fully chill before churning. You are more than welcome to do that, I just recommend cooling your ice cream first before placing it in the freezer! I am as anxious to eat the ice cream as you are, so I am always happy to share my lazy-glutton tips when I can ;)