Gradually add the sugar and whisk to combine. Notes: Vanilla Ice Cream Recipe, In a medium mixing bowl whisk the egg yolks until they lighten in color.
Move to a container with a lid and put in the freezer for at least 2 hours to harden.Turn the ice cream in a mixer until it gets soft-serve-like and almost doubles in size.If you are using an electric machine, turn it on and then pour in the ice cream mixture. Follow the instructions that came with your ice cream maker to put it together.Take out the vanilla pod, put the mixture in a container with a lid, and put it in the fridge for at least 6 hours or up to a whole night.Add the sugar, preserves, vanilla bean, and salt, and stir until the sugar is completely dissolved.Using an instant-read digital thermometer, cook the mixture until it reaches 175☏. In a medium saucepan over medium heat, mix the half-and-half and heavy cream together.Be sure the sugar is dissolved - you will no longer Notes: Vanilla Ice Cream Recipe, Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Serve as is for soft serve, or put the ice cream back in the freezer for another 3 to 4 hours to let it harden. It should take about 25 to 35 minutes to do this. Pour into an ice cream maker and follow the instructions on the machine.When it's cool enough that condensation won't form on the lid, cover it and put it away for 4 to 8 hours, or until the temperature is 40 degrees F or lower. Put the mixture into a container and let it sit for 30 minutes at room temperature.
Keep cooking, stirring often, until the mixture gets a little thicker and coats the back of a spoon and the temperature reaches 170 to 175 degrees F. Pour in the rest, then put the whole thing back in the saucepan and turn the heat down to low. Add small amounts of the cream mixture to the eggs and sugar until about a third of the cream mixture has been added. Add the sugar slowly while stirring with a whisk.
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