Step 1

Heat half and half, salt and sugar over medium heat until it just begins to boil.

Step 2

Remove from heat. Scrape vanilla beans seeds into the mixture and stir. Place vanilla bean pods in the mixture. Cover and let sit for 1 hour to infuse.

Step 3

After 1 hour, remove vanilla beans from the mixture.

Step 4

Re-warm the mixture over medium heat.

Step 5

Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.

Step 6

Cook over medium-low heat stirring constantly until the mixture thickens.

Step 7

Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.

Step 8

Strain the custard into the heavy cream. Discard what is left on the strainer.

Step 9

Add vanilla extract, stir to combine.

Step 10

Transfer to an airtight container and cool completely in the fridge (preferably overnight).

Step 11

Once chilled, churn until thick and frozen.

Step 12

Transfer the vanilla ice cream to a glass container with a lid and freeze for at least 4 hours.

Step 13

Serve and enjoy!