Vanilla Bean Ice Cream Without Eggs

Instructions:

1. In a heavy-bottomed saucepan, combine the heavy cream, whole milk, and sea salt.
2. Slice the vanilla beans lengthwise, scrape the seeds into the pot, and add the pods. Bring to a bare simmer (175°F/80°C), then remove from heat, cover, and steep for 30 minutes.
3. In a medium bowl, whisk the egg yolks and organic cane sugar until the mixture is pale and thick.
4. Slowly drizzle one cup of the warm dairy mixture into the egg yolks while whisking constantly to temper the eggs.
5. Pour the tempered egg mixture back into the saucepan with the remaining dairy.
6. Heat over medium-low, stirring constantly with a heat-proof spatula, until the custard thickens enough to coat the back of a spoon.
7. Strain the mixture through a fine-mesh sieve into a bowl, cover with plastic wrap touching the surface, and chill for 4 hours until the bowl feels cold to the touch.
8. Churn in an ice cream maker according to manufacturer instructions until it reaches soft serve consistency.
9. Transfer to a container and freeze for at least 4 hours to reach a scoopable texture.