Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Sugar - ¾ cup
• Vanilla beans - 2
• Egg yolks - 4
• Salt - ¼ teaspoon

Instructions

1. 1.

   In a saucepan, combine heavy cream, whole milk, and sugar over medium heat.

2. 2.

   Split the vanilla beans, scrape out the seeds, and add both seeds and pods to the cream mixture.

3. 3.

   Heat until the mixture is hot but not boiling, stirring occasionally.

4. 4.

   In a separate bowl, whisk egg yolks and salt until smooth.

5. 5.

   Gradually add a ladle of the hot cream mixture to the eggs, whisking constantly.

6. 6.

   Pour the egg mixture back into the saucepan, stirring constantly over low heat until it thickens slightly.

7. 7.

   Remove from heat and discard the vanilla pods.

8. 8.

   Chill the mixture in the refrigerator for at least 2 hours.

9. 9.

   Churn in an ice cream maker according to manufacturer’s instructions.

10. 10.

    Transfer to a container and freeze until firm.

Nutritional Facts