Skill required: Ice cream lover
3/4 cup sugar
1/8 teaspoon salt
1 3/4 cups whole milk
1 vanilla bean, split & scraped out (optional, but SO good!)
2 large eggs, beaten
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
1. In a heavy saucepan, combine sugar, salt, vanilla bean seeds (and pod for flavour) and milk.
2. Cook over medium heat stirring occasionally until mixture is steaming. Reduce heat to low.
3. In medium bowl, slightly beat eggs.
4. Slowly whisk half of the hot mixture into the eggs and pour back into saucepan.
5. Cook over medium-low heat until slightly thick, about 3 minutes.
6. Remove vanilla bean.
7. Remove from heat and refrigerate until chilled or overnight.
8. When ready to freeze, stir in heavy cream and vanilla extract into the chilled custard mixture.
9. Start ice cream maker and pour mixture through hole in lid. Freeze until desired consistency is reached.
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