Step 1

If you’re using vanilla bean, split the bean lengthwise and scrape off the caviar from the bean. Place the caviar in a medium-sized saucepan.

Step 2

Add the 6 egg yolks into the saucepan, along with the ¾ cup (150 g) sugar, and salt. If using vanilla extract, add the 1 tbsp extract to the egg yolks instead. Whisk until you have a creamy, smooth and thick paste.

Step 3

Add about ½ cup of milk first and whisk to mix well. Add the rest of the milk and 1 ½ cups cream and whisk to combine. Add the scraped vanilla pod into the milk too.

Step 4

Heat over medium heat while whisking frequently. Heat the custard until the temp. registers between 165 - 170°F. If you don’t have a thermometer, then heat the custard until it steams. This takes about 10 - 12 minutes. Do NOT let it come to a boil.

Step 5

Remove from the heat and let it cool down to room temperature. Whisk occasionally to prevent a skin from forming on top. Alternatively, you can cover the surface with plastic wrap (make sure the plastic wrap is touching the surface of the custard), and let it cool down.

Step 6

Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled.

Step 7

Strain the custard to remove the pods, but do not use a fine sieve since this will remove the vanilla bean caviar as well.

Step 8

Churn the ice cream in your ice cream maker according to manufacturer’s directions. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.