fudge ripple ice cream

1 1/2 cups milk
3/4 cup vanilla sugar *
6 large egg yolks
1 tsp vanilla extract
pinch salt
1 1/2 cups heavy cream

place the milk, sugar and salt in a saucepan over low heat.  Cook to a simmer. Meanwhile, place egg yolks in a bowl and whisk until they lighten in color a bit.  When the milk is at a simmer, slowly pour it into the yolks to temper.  Return all to the saucepan and slowly cook until it begins to thicken.  Remove from heat and let cool for about 15 minutes.  Stir in the cream and vanilla and refrigerate until cold.  Freeze in your ice cream freezer.  Once the ice cream is frozen, hand stir in the ganache. Make sure the ganache is cool, otherwise it will just make chocolate ice cream....which is also good.
*i use vanilla sugar which i make by grinding used vanilla beans with granulated sugar. It is not necessary for this recipe. If you use plain sugar, you might want to bump your vanilla up a bit (maybe an additional tsp)..if you like your ice cream really vanilla-y