Directions

1. In a medium saucepan set over medium-low heat, whisktogether the milk, cream, half of the sugar, salt and thescraped vanilla bean (including the pod). Bring themixture just to a boil.
2. While the milk/cream mixture is heating, combine theyolks and remaining sugar in a medium bowl. Using ahand mixer on low speed or whisk, beat until mixture ispale and thick.
3. Once the milk/cream mixture has come to a slight boil,whisk about 1/3 of the hot mixture into the yolk/sugarmixture. Add another 1/3 of the mixture, then return thecombined mixture to the saucepan. Using a woodenspoon, stir the mixture constantly over low heat until itthickens slightly and coats the back of the spoon. Thismixture must NOT boil or the yolks will overcook - theprocess should only take a few minutes.
4. Pour the mixture through a fine mesh strainer (discardthe vanilla pod) and bring to room temperature. Stir in thevanilla extract. Cover and refrigerate 1 to 2 hours, orovernight.
5. Turn on the Cuisinart® ice cream maker; pour the mixtureinto the frozen freezer bowl and let mix until thickened,about 20 minutes. The ice cream will have a soft, creamytexture. If a firmer consistency is desired, transfer the icecream to an airtight container and place in freezer forabout 2 hours. Remove from freezer about 15 minutesbefore serving.

Makes about 6 cups (twelve ½-cup servings)