>> title: French Vanilla Ice Cream
>> category: Custards & Puddings
>> tags: ice cream, custard, vanilla, frozen, make-ahead
>> counters: Diner
>> aka: vanilla ice cream, French custard ice cream, à la mode
>> pairs-with: fudgy-cocoa-brownies
>> servings: 8
>> time: 7 hr
>> slack: unforgiving — 180°F and coating a spoon; a degree or two past it the custard scrambles, and straining takes the lumps but leaves the cooked-egg taste

Heat @whole milk{1%cup}(240 mL), @heavy cream{2%cup}(480 mL), @table salt{1/4%tsp}, @vanilla bean{1%whole}(split, seeds scraped in) in a #saucepan{} until steaming.

Whisk @egg yolks{6%large}(110 g), @granulated sugar{3/4%cup}(150 g) to a pale ribbon.

Temper @&(~1)yolks{} with @&(~2)hot cream{}.

>> step: cook to 180°F (82°C)
Cook @&(~1)custard{} over medium-low, stirring, until it coats a spoon at 180°F (82°C).

>> step: strain, then chill 4 hr
Strain @&(~1)custard{} into a bowl, whisk in @vanilla extract{1%tsp}(5 mL), and chill for ~{4%hr}.

>> step: churn 25 min, then freeze
Churn @&(~1)cold custard{} in an #ice cream maker{} for ~{25%min}, then freeze until firm.