Vanilla Bean Ice Cream - milk

Method

• 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.