1 teaspoon vanilla bean extract (alternatively, use seeds from half a vanilla bean)
2 cups heavy cream
5 egg yolks
Instructions
Set up an ice bath by placing ice and water into a large bowl.
Pour the double cream into a bowl, and place this bowl into the ice bath.
Warm the milk, salt, sugar and vanilla bean extract in a pot over medium heat.
In a separate bowl, stir the egg yolks together. Gradually pour the milk into the egg yolk mixture, whisking constantly.
Pour the egg yolk/cream mixture back into the pot, and cook over low heat, stirring the whole time. Cook until the mixture thickens to a custard consistency - it is ready when you can draw a clean line through it on the back of a spoon, using your finger.
Strain the custard into the heavy cream. Stir constantly over the ice bath until cool.
Refrigerate the custard/cream mixture until thoroughly chilled. I left it to chill for a couple of hours, stirring every 30-60 minutes.
Notes
If using an ice cream maker, just churn the chilled mixture in your ice cream maker, according to the manufacturers instructions.