Vanilla-Bean Ice Cream

Directions

1. 1
   Combine cream, milk, sugar, and 1/8 teaspoon salt in a heavy saucepan.
2. 2
   Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods.
3. 3
   Heat mixture just to a boil.
4. 4
   Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking.
5. 5
   Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170F (do not let boil).
6. 6
   Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally.
7. 7
   Chill, covered, until cold, at least 3 hours.
8. 8
   Freeze custard in an ice-cream maker.
9. 9
   Transfer to an airtight container and put in freezer to harden.