Ingredients

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

Instructions

1. 1.

   Slice the vanilla bean lengthwise and scrape out the seeds.

2. 2.

   In a saucepan, combine heavy cream, milk, sugar, vanilla bean seeds, and pod. Heat until just simmering.

3. 3.

   In a separate bowl, whisk egg yolks and slowly add some of the hot cream mixture, whisking constantly.

4. 4.

   Pour the egg yolk mixture back into the saucepan and cook over low heat, stirring constantly, until thickened.

5. 5.

   Remove from heat, stir in vanilla extract and salt, and let cool completely.

6. 6.

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

7. 7.

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

8. 8.

   Transfer to a container and freeze until firm.

Nutritional Facts