Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Granulated sugar - ¾ cup
• Vanilla bean - 1, split and seeds scraped
• Egg yolks - 4
• Salt - a pinch

Instructions

1. 1.

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

2. 2.

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

3. 3.

   Slowly add a ladle of the hot cream mixture to the egg yolk mixture, whisking constantly to temper the eggs.

4. 4.

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

5. 5.

   Remove from heat, strain the mixture to remove the vanilla bean, and add a pinch of salt.

6. 6.

   Chill the mixture thoroughly in the refrigerator.

7. 7.

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

8. 8.

   Transfer the ice cream to an airtight container and freeze until firm, about 2 hours.

Nutritional Facts