• 1/2 cups heavy cream – 2

• Whole milk (separated into 1 cup and 1/2 cup)

• 2 vanilla beans, halved lengthwise

• 8 large egg yolks

• 3/4 cup sugar

• 1/4 teaspoon salt

1 In a bowl of medium size, beat together the yolks and half of the sugar (1/2 of ¾ cup). You can beat by hand using a whisk or using a hand mixer or egg beater. Beat until thoroughly smooth and creamy.

2 Put cream, 1 cup of the milk, the remaining half of the sugar, and the salt into a medium saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into pan and add beans. Heat the mixture until just before it starts to simmer (remember not to let simmer). Remove mixture from heat and let stand for around10 minutes.

3 While the mixture is standing, prepare an ice water bath in a bowl large enough to set another bowl easily inside of it. Keep aside.

4 Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture to temper it. Add another cup of the cream mixture; continue to whisk. Transfer the egg yolk mixture back to the saucepan with the remaining cream, milk and vanilla. Cook over medium heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 175° for 5 to 7 minutes. Remove from heat and mix in the remaining 1/2 cup of milk to stop the mixture from overcooking.

5 Pour custard through a medium-mesh sieve into a stainless steel bowl set in the ice-water bath. Let cool completely, stirring until completely chilled.

6 Freeze custard in an ice cream maker as per manufacturer's instructions. Freeze it for at least an hour in an airtight plastic container to have a firmer texture.

Serve with caramel sauce.

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