Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/8 teaspoon salt
• 3 vanilla beans, split lengthwise
• 2 large eggs
• Special equipment: an instant-read thermometer

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Instructions

1. Combine cream, milk, sugar, and salt in a heavy saucepan. Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods. Heat cream mixture just to a boil.
2. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil).
3. Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
4. Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.