7 large egg yolks.
1 1 / 2 cups heavy cream.
Dash salt.
1 vanilla bean.
2 cups half and half cream.
3 / 4 cup sugar
Whisk egg yolks with sugar and salt in large bowl. Set aside.
Split vanilla bean lengthwise and scrape out seeds.
Combine beans seeds, half and half cream and heavy cream in a large saucepan.
Bring just to a simmer.
Gradually whisk hot cream into the egg yolk mixture.
Return the mixture to the saucepan and cook over medium heat, stirring constantly
until mixture thickens and coats the back of a spoon.
Do not let it boil.
Strain through sieve into large bow.
Refrigerate until thoroughly chilled.
Freeze in ice maker according to manufacturers' directions.
Makes about 1 quart
