adapted from David Lebovitz

1 cup of milk

pinch of salt

3/4 cup sugar

1 vanilla bean

5 egg yolks

2 cups heavy cream

1 teaspoon vanilla extract

Heat the milk, salt and sugar in a saucepan over medium heat. Split the vanilla bean lengthwise and scrape the seeds into the milk mixture. Add the bean to the pan as well.

Stir the egg yolks in a bowl. Add some of the warmed milk mixture to the eggs to temper the mixture. Stir constantly as you pour. Add the egg mixture to the pan with the warmed milk mixture.

Cook over low heat, stirring constantly, until the mixture starts to thicken. You know the mixture is thick enough when it can coat the back of a spoon or spatula. Strain the custard into the heavy cream. Chill thoroughly. Churn ice cream according to the machine directions.