• Split the vanilla bean lengthwise and scrape out the seeds. Place the seeds and pod in a medium saucepan with the heavy cream, milk, and salt. Heat over medium-low heat, stirring occasionally, until warm, keeping the temperature at or below 175°F.

  While the cream mixture warms, whisk the egg yolks and brown sugar together in a medium bowl until the mixture lightens in color and becomes slightly thickened.

  Temper the yolks by slowly pouring about 1 cup of the warm cream mixture into the yolk mixture in a thin stream, whisking constantly. This gradually warms the yolks without scrambling them. Pour the tempered yolk mixture back into the saucepan, stirring constantly.

  Cook over low heat, stirring constantly with a heat-safe spatula and scraping the bottom and corners of the saucepan, until the custard reaches 170–175°F and coats the back of a spoon. A line drawn through the custard on the spoon should remain distinct. Remove from the heat immediately; do not let the temperature exceed 175°F.

  Pour the custard through a fine-mesh strainer into a clean, heat-safe bowl to remove the vanilla pod and any bits of cooked egg. Stir in the vanilla extract.

  Let the custard cool to room temperature, stirring occasionally, then cover and refrigerate for at least 4 hours or overnight, until thoroughly chilled. To speed cooling, set the bowl in an ice bath and stir occasionally, keeping the water out of the custard. Refrigerate within 2 hours of removing it from the heat.

  Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions, until it reaches a soft-serve consistency.

  Transfer the ice cream to a freezer-safe container, smooth the top, and cover tightly. Freeze for about 4 hours, or until firm. Let soften at room temperature for 5–10 minutes before scooping, allowing more time as needed.

Notes

• Vanilla: The vanilla bean and extract work together to give the ice cream a full vanilla flavor. If you don’t have a vanilla bean, increase the vanilla extract to 2 teaspoons.
• Chilling: The custard must be thoroughly cold before churning. Chilling overnight also gives the flavors time to develop. If your ice cream maker uses a freezer bowl, make sure it is fully frozen according to the manufacturer’s directions.
• Texture: With ½ cup brown sugar, this ice cream has a modest sweetness and freezes firm. Allow it to soften at room temperature for 5–10 minutes before scooping, or longer as needed.