Homemade Vanilla Ice Cream (Plus 5 Delish Mix-Ins)

In large pot over medium heat, combine half and half and vanilla bean and bring to a simmer for at least 15 minutes. Strain half and half mixture and set aside. In a large bowl, whisk together egg yolks, sugar, and salt until smooth. To temper eggs, carefully whisk about 1 cup of the hot half and half into egg mixture until smooth. Then whisk egg mixture back into the half and half mixture in the pot. Return to medium-low heat and cook to 170 degrees F, constantly stirring along bottom of pot to ensure even cooking. Once temperature has reached 170 degrees F, remove from heat and strain through fine-mesh strainer into bowl. In the same bowl, cool ice cream base to room temperature in an ice bath, then pop base into the fridge to fully chill, at least 2 hours. Once base is chilled, process in an ice cream maker. When it’s somewhere between soft serve and ice cream from the freezer, transfer ice cream to container and freeze until firm. Bourbon Ice Cream: Add 1/4 cup bourbon after you strain. Lemon Olive Oil Ice Cream: Add 1/4 cup olive oil and 1 teaspoon lemon zest to the sugar and eggs. Salted Caramel Ice Cream: Add 1/2 cup salted caramel to the half-and-half. (You may want to use less sugar so it's not too sweet.) Pistachio Rose: Add 1/4 cup pistachio cream to the sugar and eggs. Add 1 teaspoon rosewater and 1/2 cup roughly chopped pistachios after you strain. Classic Strawberry: Add 3/4 cup smashed strawberries after you strain.