Step 1

Whisk together 200 ml (about 0.8 cup) of the cold milk with the corn starch, making sure that there are no remaining lumps. Set aside for now.

Step 2

Blend the remaining 500 ml (about 2.1 cup) of the milk/cream, the sugar, the salt and vanilla bean (with seeds scraped out and added) in a sauce pan. Warm until steaming hot (not boiling!) on medium heat.

Step 3

Blend the corn starch mixture with the rest of the ingredients in the sauce pan. While barely reaching a boil, cook and stir for about four- five minutes, or until the mixture has begun to thicken and any possible "floury" taste (from the starch) has disappeared [and don't overcook: that would reduce the thickening powers of the starch].

Step 4

Take the ice cream base from the heat and let the mixture cool down.

Step 5

Refrigerate for a couple of hours, discard the vanilla bean, and freeze according to the instructions of your ice cream machine.

Step 6

In case you have no ice cream machine, still-freeze the base in your freezer (see the link below the box!) - this base is perfect for still-freezing, by the way!

Step 7

After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.