Vanilla Bean Ice Cream - Muqur version

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean (preferably from Muqur ;) ), split and scraped
• 6 egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the cream, milk, and sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved.

2. Once the sugar has dissolved, add the scraped vanilla bean and the pod to the saucepan. Bring the mixture to a simmer and then remove from heat.

3. In a separate bowl, whisk the egg yolks and a pinch of salt until pale and creamy. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.

4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.

5. Remove the saucepan from the heat and strain the custard through a fine-mesh sieve to remove the vanilla bean pod and any cooked egg bits.

6. Cover the custard with plastic wrap, making sure the plastic wrap is touching the surface of the custard to prevent a skin from forming. Allow the custard to cool to room temperature.

7. Once the custard is cool, transfer it to an ice cream maker and churn according to the manufacturer's instructions.

8. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

9. Scoop your Vanilla Bean Ice Cream and Enjoy!

Notes and Tips:

• You can add some chopped nuts, chocolate chips or other ingredients of your choice to make it more fun and delicious.
• You can also make it without an ice cream maker, you can put the mixture into a plastic container and place it in the freezer. After an hour, take it out and mix it with a fork to make sure there are no ice crystals, repeat this process every hour until it reaches the desired consistency.
• For complete experience, serve with love!