In a 4 quart pot whisk together
2 Cups whole milk
2 Cups heavy cream
1/2 Cup granulated sugar
1/4 tsp. salt
1 whole vanilla bean-halved and scraped
Bring the mixture just barely to a boil whisking constantly, then remove from heat
Next, combine
5 large egg yolks
1/2 Cup granulated sugar
With an electric mixer set on low, mix until yolks are thick and pale yellow
Slowly, in parts, add the milk mixture to the eggs
Be sure to completely mix everything together as you go
Return the mixture to the pot and set on low heat
With a wooden spoon, stir the pot until it thickens slightly and coats the back of the spoon
Be careful not to overheat the mixture or the eggs will cook
The process should only take a few minutes
Pour the custard mixture through a fine mesh strainer, discard the vanilla pod, and bring down to room temperature
Finally, stir in
1 1/2 tsp. pure vanilla extract
Cover and refrigerate 1 to 2 hours or overnight until it has chilled all the way through
Once it is fully cold you can begin the ice cream making process
Follow your ice cream mixer directions and freeze until set to your desired preference