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Mix the whole milk, heavy cream, and half of the sugar in a medium saucepan. Stirring periodically, bring the mixture to a simmer over medium heat in the saucepan. When bubbles form around the edges, take it off the heat.
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The egg yolks and the remaining sugar should be whisked together in a separate bowl until the mixture becomes pale and slightly thickened.
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Pour the heated cream mixture into the bowl containing the egg yolks slowly while whisking continuously to avoid scrambling the eggs. Tempering the eggs requires this procedure.
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After the egg and cream combination is well mixed, put the pot back over medium heat.
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Toss in the vanilla bean seeds or essence that has been scraped into the pot and give it a good swirl. Keep swirling the mixture while it cooks until it thickens to a consistency that coats the spoon. It normally takes about five to seven minutes.
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After the custard has thickened, take it from the heat and transfer it to a clean dish by straining it through a fine-mesh sieve. This will remove any bits of vanilla bean or lumps.
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After the custard has cooled to room temperature, cover it with plastic wrap so that it touches the surface. This will prevent the formation of a skin. Put the custard in the fridge for at least four hours, or better yet, the night, so the flavors can combine and the mixture can cool completely.
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After the custard has cooled, pour it into an ice cream machine and process until it becomes smooth and creamy, following the manufacturer’s directions.
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If you want a softer texture, serve the newly churned creamy vanilla pleasure right away; if you prefer a firmer texture, put to a freezer-safe container and freeze for a few hours.
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This handcrafted creamy vanilla delight is silky smooth and tastes divine; scoop it into bowls or cones and savor. For an additional dose of luxury, feel free to garnish with your preferred toppings like whipped cream, chocolate sauce, or fresh berries.
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