Homemade Vanilla Ice Cream
Prepare the Vanilla Mixture:
In a medium saucepan, combine the heavy cream, milk, and half of the sugar.
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan. Heat the mixture over medium heat until it begins to steam (do not boil).
Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks with the remaining sugar and salt until the mixture is pale and creamy.
Temper the Eggs:
Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly. This prevents the yolks from curdling.
Gradually add the tempered yolks back into the saucepan with the cream mixture.
