INGREDIENTS 1 1/2 cups heavy cream 1 cup whole milk 1/4 cup sugar A pinch of kosher salt 1/2 vanilla bean (or 1 teaspoon vanilla extract) 5 large egg yolks 1/4 cup sugar
TOPPINGS Crushed chocolate and vanilla sandwich cookies Crushed graham crackers Crushed Peanuts Gummy Bears Other colorful candy of choice Rainbow sprinkles Whipped cream Fudge sauce Maraschino cherry
INSTRUCTIONS 1. Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. 2. Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). 3. Bring mixture just to a simmer, stirring to dissolve sugar. 4. Remove from heat. 5. If using vanilla bean, cover; let sit 30 minutes. 6. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. 7. Gradually whisk in 1/2 cup warm cream mixture. 8. Whisk yolk mixture into remaining cream mixture. 9. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. 10. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. 11. Process custard in an ice cream maker according to manufacturer's instructions. 12. Transfer to an airtight container; cover. 13. Freeze until firm, at least 4 hours and up to 1 week.