This is the perfect go-to vanilla ice cream recipe. Do be sure to let firm up for several hours before serving.
Very slightly adapted from: Chez Panisse Fruit
In a mixing bowl, quickly whisk the egg yolks just until they’re broken apart. Set aside.
Slowly heat the milk, sugar, and salt in a medium-sized saucepan. Split the vanilla bean lengthwise, scrape out the seeds with a small knife and put the pods and seed right into the milk mixture. Stir slowly over low heat until the milk is steaming and the sugar’s dissolved (don’t let it come to a boil here). Slowly pour the milk mixture into the egg yolks, stirring constantly.Pour the mixture back into the saucepan and set aside.
Pour heavy cream into a clean mixing bowl and set aside. Now, cook the milk and egg mixture over low heat until it thickens just enough to cover the back of a spoon (right around 170). Remove from heat right away and strain though a fine-mesh sieve into the bowl with the heavy cream. Whisk together and place in refrigerator to chill fully, at least two hours. Freeze according to your ice cream machine’s directions.