•  If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
• Prep vanilla beans. Use a sharp knife to slice the beans in half lengthwise while leaving the underside intact. Scrape the seeds out.

  2 whole vanilla beans

Temper the eggs.

• Combine the egg yolks and 1/4 cup of sugar in a mixing bowl and whisk well. Pour the whole milk into a small saucepan, and add the just-scraped vanilla and the pods. Heat over medium heat until it reaches 165 degrees, stirring often. Do not boil.

  When milk reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs. Then pour the contents of the bowl back into the saucepan with the remaining 3/4 cup sugar. Continue whisking and heating until the mixture reaches 165 degrees.

  5 large egg yolks, 1 cup granulated sugar, 1 ¾ cups whole milk, 2 whole vanilla beans
• Remove from the heat, discard the vanilla pods, and let cool. Strain the custard, if desired. (I don't always do this, but you can.) Refrigerate.

Combine all ingredients.

• In a large measuring bowl, combine the cooled tempered egg mixture, heavy cream, and salt. Mix well. Refrigerate the mixture for at least four hours or overnight. The mixture must be VERY COLD.

  2 ¼ cups heavy cream, pinch of salt
• Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
• Use a rubber scraper to pour the ice cream out of the bowl into a pan or container. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.