Ingredients:
· 2 cups heavy whipping cream
· 2 cups 2% milk
· ¾ cup sugar
· 1/8 tsp salt
· 1 vanilla bean
· 6 large egg yolks

Method:
In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around side of pan, stirring to dissolve sugar. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°C, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
Place bowl in a pan of ice water. Stir gently and occasionally for two minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions (refrigerate remaining mixture until ready to freeze). Transfer ice cream to a freezer container; freeze until firm, four to six hours. Repeat with remaining mixture.