Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Granulated sugar - ¾ cup
• Vanilla bean - 1, split and scraped
• Egg yolks - 5
• Salt - ¼ teaspoon

Instructions

1. 1.

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

2. 2.

   Scrape the seeds from the vanilla bean and add to the mixture along with the pod.

3. 3.

   Bring the mixture to a simmer, stirring occasionally, then remove from heat.

4. 4.

   In a separate bowl, whisk together egg yolks and salt.

5. 5.

   Slowly pour a third of the hot cream mixture into the egg yolks, whisking constantly.

6. 6.

   Return the egg mixture to the saucepan with the remaining cream mixture.

7. 7.

   Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

8. 8.

   Remove from heat and strain the mixture through a fine sieve into a bowl.

9. 9.

   Discard the vanilla bean pod and let the mixture cool to room temperature.

10. 10.

    Cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.

11. 11.

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

12. 12.

    Transfer the ice cream to a container and freeze for at least 2 hours before serving.

Nutritional Facts