7 Egg yolks
3/4 cup sugar
1 Vanilla bean
1 cup of whole milk
2 1/2 cups cream
Whisk egg yolks with sugar and salt in one bowl.
Split vanilla bean in half and extract seeds, then place both shell and seeds into a heavy bummed pot with milk and cream. Bring to simmer.
Gradually whisk hot cream into egg mixture - then return all to pot and cook over medium heat, stirring constantly until mixture thickens and coats the back of a spoon - but don't let it boil!
Strain through sieve into bowl. Leave to cool then churn in ice cream maker. Makes a quart.