1. Combine the milk, cream, and vanilla bean seeds and pod in a heavy, medium saucepan over medium heat and bring to a simmer. Immediately remove from the heat and cover the pan with plastic wrap. Allow the mixture to steep for 15 minutes.

2. Fill a large bowl with water and ice, and set a medium bowl in it. In a medium bowl, beat together the egg yolks, sugar, and salt until the egg yolks are very frothy and thick.

3. Bring the milk mixture back to a simmer over medium heat and remove from the heat. Making sure the liquid is not boiling, whisking constantly, slowly pour ½ cup of it into the egg yolks. Using a heatproof rubber spatula, scrape the now-tempered egg yolks into the saucepan with the milk and cream, whisking constantly Place the saucepan over medium-low heat and insert a thermometer. Stir constantly with a rubber spatula, moving the spatula in a figure 8 and scraping the sides and bottom of the pan, until the mixture thickens and coats the spatula, and reaches 170°F. Run your finger down the middle of the spatula. The sauce should not run back into the canal created by your finger.

4. Immediately remove from the heat and continue to stir for 1 minute, then strain through a medium strainer into the bowl set in the ice bath. Allow to cool, stirring often, to 40°F. At this point you can refrigerate the base (which is a custard sauce) for up to 2 days.

5. Place a 2-quart container for storing the ice cream in the freezer. Meanwhile, freeze the ice cream base in an ice cream maker, following the manufacturer’s instructions. Scrape into the chilled container, and place in the freezer for at least 2 hours, until packed.

6. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

Variation/Gelato Affogato

Gelato affogato is vanilla ice cream with a shot of espresso poured over the top. Place 2 scoops of vanilla ice cream in each bowl. Pour a shot of hot regular or decaf espresso over each serving and serve at once.