Vanilla Ice Cream
2 cups cream
1 vanilla bean, sliced in half and scraped
4 egg yolks
Bring the cream, milk, sugar, salt and vanilla bean to a boil in a medium saucepan.
Meanwhile, whisk the yolks together.
Once the cream mixture has come to a rolling boil, turn off the heat. Take 1 cup of the hot cream mixture and steam it slowly into the yolks, whisking constantly.
Slowly pour the egg cream mixture back into the saucepan. Whisk well. Turn the flame on low and cook until the base thickens slightly (about 2 to 3 minutes). Be careful not to overcook, as the mixture will curdle.
Strain through a fine-mesh strainer and chill for 2 to 3 hours or overnight. Serves 6.
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