Directions

1. 1. With an electric mixer on medium speed mix the egg yolks and sugar together the mixture is smooth and turns a pale yellow color, about two minutes. Reserve.
2. 2. Combine the heavy cream with 1 1/2 cups whole milk and the salt in a sauce pot.
3. 3. Slice the vanilla bean in half lengthwise; scrape the soft inner content with the back of a knife and add it to the cream and milk. Add the scraped pods to the cream and milk as well.
4. 4. Cook the mixture over medium heat until it begins to simmer (do not let it boil), stirring occasionally. Cook for about 10 minutes. Remove the pot from the heat and set aside.
5. 5. Prepare an ice bath by placing a few cups of ice cubes in a large bowl; add enough cold water to cover the ice. Set aside.
6. 6. Whisking constantly, gradually pour the warm cream and milk mixture into the creamed sugar and egg mixture, you are tempering the egg to keep it from scrambling.
7. 7. After stirring for a minute or so, pour the egg/cream mixture back into the sauce pot. Cook over medium low heat, stirring constantly, until thickened, about five to ten minutes. When the custard coats the back of a spoon, it is done.
8. 8. Remove the sauce pot from the heat and stir in 1/2 cup of cold milk to stop the cooking process.
9. 9. Place the sauce pot in the ice bath and stir until the custard is completely chilled.
10. 10. Freeze the mixture in an ice cream maker according to the manufacturer's instructions.