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Once it’s reached the desired temperature, strain the liquid into a bowl to remove the vanilla pod and any lumps. The custard will need to cool before we can turn it into ice cream; this can be done either by refrigerating it for a couple of hours or by using an ice bath in a larger bowl filled with ice and salt.
The Churning Process
After the mixture has chilled (aim for around 4°C), it's time to beat it until it becomes fluffy and aerated. For this step, using an electric mixer will speed up the process significantly. Whip the cold custard mixture for about ten minutes until it has increased in volume and is nice and creamy.