Ingredients

• heavy cream - 2 cups
• whole milk - 1 cup
• granulated sugar - ¾ cup
• vanilla beans - 2, split and scraped
• salt - ¼ teaspoon
• egg yolks - 4

Instructions

1. 1.

   In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until warm, but not boiling.

2. 2.

   Add the split vanilla beans and their scraped seeds to the milk mixture. Stir well and let it simmer for about 5 minutes.

3. 3.

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

4. 4.

   Gradually pour the warm milk mixture into the egg yolks, whisking continuously to temper the yolks.

5. 5.

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

6. 6.

   Remove from heat and strain through a fine-mesh sieve into a bowl to remove the vanilla beans and any cooked egg bits.

7. 7.

   Stir in the salt and let the mixture cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

8. 8.

   Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

9. 9.

   Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.