Vanilla Ice Cream at its Finest

Combine cream, milk, sugar, and salt in a big heavy pot. Split the vanilla bean lengthwise in half. Scrape seeds into pan with a sharp knife; add bean. 

Heat the cream mixture over medium heat, stirring to dissolve the sugar, until bubbles form around the edges of the pan.

Whisk a tiny portion of the heated mixture into the egg yolks in a small bowl; return to the pan, whisking continually. 

 Cook, stirring frequently, over low heat until the mixture is just thick enough to coat a metal spoon and the temperature hits 180°.

In a pan of icy water, place the bowl. 2 minutes, stirring gently and periodically; discard vanilla bean. Apply waxed paper to the mixture's surface. Refrigerate for at least a few hours or overnight.

Fill ice cream machine cylinder two-thirds full and freeze according to manufacturer's instructions.

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