Vanilla Bean Ice Cream

1. In a medium saucepan, warm milk, sugar, salt and 1/2 cup of cream.

2. Using a sharp knife, scrape seeds from vanilla bean and add them to the hot milk mixture, along with the vanilla pod.

3. Remove milk mixture from heat, cover, and let it steep for 30 minutes.

4. Re-warm the vanilla milk mixture.

5. In a small bowl, whisk egg yolks. Add 1/8 cup of the warm milk mixture to the eggs and whisk until combined.

6. Pour yolk mixture into milk mixture.

7. Stir constantly over medium heat until mixture thickens.

8. Remove vanilla pod (rinse and wipe clean, you can re-use it!).

9. Stir remaining 1 cup of cream into the custard to cool it.

10. Chill thoroughly in the fridge, at least 3-5 hours, overnight is even better.

11. Churn ice cream in your ice cream maker according to the manufacturer’s instructions. Mine took about 30 minutes.

12. Scoop ice cream into a freezer safe container and freeze until ready to serve.