Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Granulated sugar - ¾ cup
• Vanilla bean - 1 whole
• Egg yolks - 4 large
• Salt - ¼ teaspoon

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds.

2. 2.

   In a saucepan, combine the cream, milk, and vanilla bean seeds and pod.

3. 3.

   Heat over medium heat until it just begins to simmer, then remove from heat.

4. 4.

   In a separate bowl, whisk the egg yolks, sugar, and salt until pale and thick.

5. 5.

   Slowly temper the egg mixture by adding a small amount of the hot cream mixture while whisking.

6. 6.

   Gradually add the rest of the cream mixture, whisking continuously.

7. 7.

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly.

8. 8.

   Remove from heat and strain through a fine sieve to remove the vanilla pod and any cooked egg bits.

9. 9.

   Cool the mixture to room temperature, then refrigerate for at least 4 hours or overnight.

10. 10.

    Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.

11. 11.

    Transfer to a container and freeze for several hours until firm.

Nutritional Facts