Ingredients: 5 large egg yolks, brought to room temperature,1 cup heavy cream,1/2 teaspoon salt,3 tablespoons sugar,1 vanilla pod, sliced in half lengthwise,2 cups whole milk
- Whisk together the egg yolks and sugar until thick (about 2-3 minutes).In a large saucepan, combine the whole milk, heavy cream, vanilla bean and a pinch of salt.
- Heat over medium heat, stirring over medium heat, until bubbles form and pop around the edges.
- Remove from heat.Slowly whisk about of the warm mixture into the egg mixture; then add it all back into the milk mixture in the saucepan. Stir constantly over low heat until mixture is slightly thickened and begins to coat the back of a wooden spoon. Be sure to not simmer.Fill a large stainless steel bowl with ice and water.Strain the custard through a fine sieve (or a cheesecloth-lined colander) into a smaller stainless steel bowl, then set into the ice bath. Stir occasionally and let chill until completely cooled.
- Transfer mixture to an ice cream machine and follow manufacturers instructions.Best when served immediately, although it will keep in the freezer for up to a month.