Crème Brûlée Ice Cream

Instructions

1. Split the vanilla bean lengthwise and scrape the seeds using the back of a knife; combine the seeds and pod with heavy cream and whole milk in a medium saucepan.
2. Heat the cream mixture over medium heat until it just begins to simmer, then remove from heat and let steep for 15 minutes to infuse the vanilla flavor.
3. In a medium bowl, whisk together egg yolks, granulated sugar, light brown sugar, and salt until the mixture becomes pale and slightly thickened.
4. Slowly pour the warm cream mixture through a fine mesh strainer into the egg yolk mixture, whisking constantly to temper the eggs and avoid curdling.
5. Return the combined custard to the saucepan and cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon and reaches 175°F (79°C). Do not boil.
6. Pour the custard through a fine mesh strainer into a clean bowl to remove the vanilla pod and any cooked egg bits.
7. Cover the custard with plastic wrap pressed directly onto the surface and chill in the refrigerator for at least 2 hours or until thoroughly cold.
8. Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, about 30-40 minutes, until it reaches soft-serve consistency.
9. In the last 5 minutes of churning, slowly drizzle in the chilled caramel sauce to create ribbons throughout the ice cream.
10. Transfer the ice cream into a freezer-safe container, smooth the top, and freeze for at least 45 minutes to firm up before serving.