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Vanilla Ice Cream

Ingredients

2 cups heavy (whipping) cream
2 cups half-and-half
3/4 cup sugar
1/8 tsp salt
vanilla bean
2 teaspoons pure vanilla extract
5-6 large egg yolks

Method

In a large heavy saucepan, combine cream, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.
In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Notes

Loosely based on https://www.tasteofhome.com/recipes/best-ever-vanilla-ice-cream/ plus a few other recipes
Would love to make this vegan, need some substitute for heavy cream and for egg yolks, in this context both seem pretty manageable. For now, need to make this for a friend for brunch, so going to try first with dairy.
If you're adding sprinkles in... i think add them at the last minute to avoid the food colouring leeching into the whole mix of ice cream? Or maybe just add sprinkles when serving, to avoid the risk altogether?

Nutrition Data

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}

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    "2 cups heavy (whipping) cream\n",
    "2 cups half-and-half\n",
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    "1/8 tsp salt\n",
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    "2 teaspoons pure vanilla extract\n",
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