3 cups whole milk 3/4 cup of sugar, divided 1/2 vanilla bean, split 1/4 t salt Four egg yolks 1 T cornstarch
Mix the milk with 1/2 cup sugar, the salt, and the vanilla bean in a medium saucepan. Slowly bring to just below a simmer, stirring occasionally. Whisk the egg yolks with the remaining sugar and the cornstarch. When the milk is hot, whisk about a cup of it gradually into the egg yolks (this is called tempering and will keep your egg yolks from scrambling). Pour the egg mixture back into the pan with the rest of the milk. Cook over medium heat, stirring constantly, until the mixture thickens. Do not boil it. I recommend you use a silicone spatula to stir will so you can thoroughly scrape the bottom of the pan. If you do get the custard too hot, it may curdle. But since you are going to freeze it, this really isn't a dreadful problem.
Strain the thickened custard into a container and cool, then refrigerate it at least eight hours or overnight. If you skip this step your final product won't be as creamy. Freeze the custard according to the instructions with your ice cream maker. When the ice cream maker is done, pack the soft custard into a container and put it into the freezer to finish hardening. When you're ready to serve it, put it into the fridge for about 15 minutes so it can soften just a bit.
If frozen custard doesn't taste like this, it should.
(Recipe copyright 2008, V. R. Johnsen)