Vanilla Bean Ice Cream

Freeze ice cream maker for at least 24 hours prior to using.

In a medium bowl, whisk together the eggs and sugar until it is smooth.

Split the vanilla bean in half lengthwise and scrape the seeds out.

Add milk, salt, vanilla bean seeds, and vanilla bean pod to a saucepan over medium heat. Stir, and heat until the edges start bubbling, then remove from heat. DO NOT let it start boiling.

Slowly add about half of the milk mixture to the eggs, stirring vigorously the whole time -- this will temper the eggs without cooking them. Once done, pour the mixture back into the saucepan and heat on low, stirring constantly, until the mixture is thick enough to coat the back of a spoon.

Strain into a bowl to remove any cooked egg pieces. Add the heavy cream and vanilla extract, and re-add the vanilla pods, and cover with plastic wrap so the plastic wrap is touching the surface of the mixture. Refrigerate for 6 hours.

Discard the vanilla bean pod, and churn according to your ice cream maker instructions, about 25 minutes.

Transfer to a container and allow to freeze overnight for best consistency.