• Place the ice cream bowl in the freezer for at least 24 hours prior to use. Freeze times may vary. Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online).
• In a non-stick pan: add whole milk, heavy whipping cream, sugar, salt and vanilla bean. Cook on low-medium for 8-10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source. Let sit for 15 minutes undisturbed.
• In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 10 minutes (stir frequently).
• Place a mesh/strainer on top of a bowl. Pour the custard through the strainer. Cover the custard and vanilla bean with plastic wrap. Refrigerate for at least 4 hours or overnight.
• Discard vanilla bean. Slowly pour the cream mixture into the pre-frozen bowl. Once ready, transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to ensures the proper ice cream texture. Or serve immediately if you like your ice cream soft with a slightly melted consistency.

Enjoy!