Vanilla Ice Cream-Custard Style

Ingredients

• 1 cup whole milk � cup sugar
• 2 cup heavy cream pinch of kosher or sea salt 1 vanilla bean, split in half

Instructions

1. 1

   len g th w i se 6 large egg yolks � teaspoon pure vanilla extract Warm the milk, sugar, 1 cup of the cream, and the salt in a medium saucepan.

2. 2

   Scrape the seeds from the vanilla bean into the warm milk and add the bean as well.

3. 3

   Cover, remove from the heat, and let steep at room temperatue for 30 minutes.

4. 4

   Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

5. 5

   In a seperate medium bowl, whisk together the egg yolks.

6. 6

   Slowly pour the warm mixture into the egg yolks, whisking constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

7. 7

   Pour the custard through the strainer and stir it into the cream.

8. 8

   Put the vanilla bean into the custard, add the vanilla extract, and stir over an ice bath until cool.

9. 9

   Chill the mixture thoroughly in the refrigerator.

10. 10

    W hen ready to churn, remove the vanilla bean, rinsing and reser ving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.