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600g (2½c) heavy cream

300g (1¼c) whole milk

7 large egg yolks

120g (⅔c) granulated sugar

0.25g (small pinch) salt

3g (1 vanilla bean’s worth) vanilla pulp or 20g (4 t) vanilla bean paste (as a substitute)

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1. In a deep saucepan, combine cream and milk. Whisk briefly and heat gently over low to medium-low heat until the mixture reaches 185–190°F (85–88°C). Do not let it boil. Once hot, remove from heat and set aside briefly.

2. In a medium bowl, add the yolks from 7 large eggs. Add sugar and a pinch of salt. Whisk until smooth and combined.

3. Temper the yolks: slowly ladle in a bit of the hot dairy mixture while whisking constantly. Repeat 2–3 more times until half the dairy has been added. Then pour in the rest while continuing to whisk.

4. Return the custard mixture to the saucepan and place over medium-low heat. Cook while stirring continuously with a rubber spatula for about 2–3 minutes until the custard thickens and reaches 192–195°F (89–90°C). Immediately pour the custard into a clean bowl to stop cooking.

5. Add the scraped vanilla bean pulp or vanilla paste. Whisk to incorporate.

   Place the custard in the fridge uncovered to cool for 30 minutes, allowing steam to escape.

6. Once near room temperature, transfer to Ninja Creami pint containers. Seal and freeze for at least 20–24 hours until completely solid.