Vanilla Bean Ice Cream

Ingredients:

• 7 large egg yolks
• 3/4 cup sugar
• dash salt
• 1 vanilla bean
• 2 cups half and half
• 1 1/2 cups heavy cream

Preparation:

Whisk egg yolks with sugar and salt in large bowl; set aside. Split vanilla bean lengthwise and scrape out seeds. Combine beans, seeds, half and half and heavy cream in a large saucepan. Bring just to a simmer. Gradually whisk hot cream into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (do not let it boil). Strain through sieve into large bowl. Refrigerate until thoroughly chilled. Freeze in ice maker according to manufacturer's directions.
Makes about 1 quart.