Ingredients SERVINGS: MAKES ABOUT 3 1/2 CUPS 1 cup whole milk 1/4 cup sugar Pinch of kosher salt 1/2 vanilla bean, split lengthwise, or 1 tsp. vanilla extract 5 large egg yolks 1/4 cup sugar 1 1/2 cups heavy cream Preparation Instructions Combine cream, milk, sugar, and salt in a medium saucepan. Scrape in seeds from vanilla bean; add pod or add vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.