True vanilla ice cream Recipe

In a medium saucepan, combine the heavy cream, milk, 1/4 cup sugar, and salt. If using a vanilla bean, split it lengthwise and scrape the seeds into the pan, then add the empty pod. (If you're using vanilla extract, hold off for now.)

Bring the mixture to a bare simmer over medium heat, stirring just until the sugar dissolves. You'll see tiny bubbles around the edge, but don't let it boil.

Strain the hot custard through a fine-mesh sieve into a clean medium bowl. Set this bowl over a larger bowl filled with ice water to cool it down quickly, stirring occasionally. If you're using vanilla extract, stir it in now.

Once cooled, you can transfer the mixture to an airtight container. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill it in the refrigerator until it's completely cold, at least 4 hours, or even overnight if you want to churn it the next day.