Creamy Vanilla Bean Ice Cream

Instructions:

1. Pour the whole milk into a saucepan over medium heat.
2. Add the scraped vanilla bean seeds and the empty pod to the milk.
3. Heat until the milk begins to simmer, then remove from heat, cover, and let steep for 15 minutes.
4. In a medium bowl, whisk together egg yolks and sugar until the mixture becomes pale and slightly thickened.
5. Slowly drizzle about 1/2 cup of the hot vanilla milk into the egg mixture, whisking constantly to temper.
6. Pour the tempered egg mixture back into the saucepan with the remaining milk.
7. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
8. Remove the vanilla pod and strain the custard through a fine-mesh sieve into a bowl.
9. Stir in the chilled heavy cream and salt until fully incorporated.
10. Cover with plastic wrap pressing directly onto the surface and refrigerate for at least 6 hours.
11. Pour the chilled mixture into an ice cream maker and churn according to manufacturer's directions until soft-serve consistency.