2 cups Whole Milk
1/2 cup Heavy Cream
2/3 cup Sugar
5 Egg Yolks
Pinch of Salt
1 1/2 Vanilla Beans, split
In a heavy bottom saucepan, bring milk, cream, sugar, and vanilla beans to a boil.
Beat the egg yolks in a bowl. Whisk 1/3 of the boiling milk mixture into the yolks.
Return the remaining milk mixture to the stove. Bring back to a boil. When it reaches a boil, slowly whisk in the egg yolk mixture. Simmer until mixtures thickens enough to coat the back of a spoon.
Strain the ice cream base into a bowl set over ice. Discard the vanilla beans. Cool quickly over ice and place in the refrigerator for 1-2 hours. Mixture should be very cold before going into the ice cream maker. Mix the ice cream, according to your ice cream maker instructions. Freeze overnight or for 4-6 hours.
Photographed by Alli Shepherd.