Vanilla Bean Ice Cream
 

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the 250 grams of mascarpone, 1 teaspoon vanilla bean paste,  1/4 teaspoon (1 gram) of fine sea salt, and 500 grams cream until soft peaks have formed, being careful not to overwhip. You want it supple enough to fold without too much resistance. Set in the refrigerator to chill until needed.
   
• Warm 6 large eggs (in the shell) by placing them in a bowl of warm tap water for about 5 minutes before separating the egg whites from the yolks. This step ensures the eggs whip into a fluffy yellow cloud, providing volume.
   
• Place six large egg yolks (120 grams) in the bowl of a stand mixer fitted with the whisk attachment. Split the vanilla beans lengthwise, and scrape out the seeds with the tip of a sharp knife, adding them to the bowl with the egg yolks. If using vanilla bean paste instead, add 2 teaspoons of vanilla bean paste.
   
• Mix the egg yolks and vanilla bean seeds on medium-high speed for 7 minutes.
   
• In a 20 cm (8-inch) saucepan, combine 240 grams of white sugar, 50 grams of glucose syrup, and 60 grams of water. Bring to a simmer over medium-low heat, whisking until the sugar dissolves. Stop stirring and continue cooking until an instant-read thermometer registers 112°C/233°F; immediately remove from heat. Let the bubbles settle for a couple of seconds. If you don't have a thermometer, this step takes about 5 to 7 minutes. It is done when the entire surface is covered with large bubbles and the bottom of the saucepan is visible.
   
• Turn off the stand mixer and pour one-third of the sugar syrup mixture over the egg yolk mixture. Immediately without delay beat on high speed for 5 seconds. Repeat this process with the remaining sugar syrup mixture, adding one-third at a time, and beating for 5 seconds after each addition. Then continue whisking for an additional 10 minutes or until cool.
   
• Pull the mascarpone cream mixture out of the fridge, Add half of the whipped mascarpone mixture to the whipped egg yolk mixture, combining with a silicone spatula or whisk. Scrape the sides and bottom of the bowl to ensure thorough mixing. Then add the remaining whipped mascarpone cream and combine. The vanilla ice cream mixture may appear less thick now, which is normal.
   
• Pour into an airtight container, Because this vanilla ice cream is made without an ice cream machine, this step is optional, but I highly recommend it. Pour the ready-made ice cream mixture into an airtight container, place an airtight lid on it, and then place it in the freezer. For the next 1 to 2 hours remove the container from the freezer every 15 minutes and give it a good stir. This will break up any ice crystals that may form and ensure a smooth texture for your ice cream cake. 
   
• Keeps well in the freezer for up to 2 months
   
• Allow the vanilla ice cream to stand at room temperature for at least 15-20 minutes before serving.
   
• Scoop and enjoy it is so incredibly delicious.