Apple Cranberry Crisp with Vanilla Ice Cream

Ingredients

• 2 cup heavy cream
• 1 cup whole milk
• 0.75 cup granulated sugar (divided into two portions)
• 5 pcs large egg yolks
• 1 pcs vanilla bean (split lengthwise and seeds scraped)
• 0.25 tsp salt

Instructions

1. 1

   Prepare the Cream Base

   • In a medium, heavy-bottomed saucepan, combine the heavy cream, whole milk, half of the sugar (about 6 tbsp), salt, and the scraped vanilla bean seeds and pod.
   • Heat the mixture over medium heat, stirring occasionally, until it is warm and steam begins to rise. Do not let it come to a boil. This should take about 5-7 minutes.
2. 2

   Prepare the Egg Yolks

   • While the cream mixture is heating, place the 5 egg yolks and the remaining sugar in a medium bowl.
   • Whisk vigorously until the mixture is pale yellow, thick, and forms ribbons when the whisk is lifted, about 2-3 minutes.
3. 3

   Temper the Eggs

   • Once the cream is steaming, slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly. This is called tempering and prevents the eggs from scrambling.
   • Pour the tempered egg mixture back into the saucepan with the remaining cream.
4. 4

   Cook the Custard

   • Return the saucepan to medium-low heat. Cook, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom and sides of the pan.
   • Continue cooking until the custard thickens enough to coat the back of the spoon (a stage known as 'nappe'). If you run your finger across the spoon, the line should hold its shape. This will take 5-8 minutes.
   • The custard's temperature should reach 170-175°F (77-80°C). Do not let it boil, or it will curdle.
5. 5

   Chill the Custard Base

   • Immediately pour the finished custard through a fine-mesh sieve into a clean bowl. This removes the vanilla pod and any small bits of cooked egg.
   • To cool it down quickly, place the bowl into a larger bowl filled with ice and water (an ice bath). Stir occasionally for 10-15 minutes.
   • Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
   • Refrigerate for at least 4 hours, but preferably overnight, until completely cold.
6. 6

   Churn the Ice Cream

   • Once the custard is thoroughly chilled, remove the vanilla pod if you left it in for extra flavor.
   • Pour the cold custard base into your pre-frozen ice cream maker bowl.
   • Churn according to the manufacturer's instructions, typically for 20-25 minutes, or until it has thickened to the consistency of soft-serve ice cream.
7. 7

   Freeze and Ripen

   • Transfer the churned ice cream to an airtight, freezer-safe container.
   • Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming.
   • Freeze for at least 4 hours to allow the ice cream to harden, or 'ripen', before serving.