Strawberry Ice Cream

• 2 cups heavy cream
• 2 cups whole milk
• 3 vanilla beans

In a large heavy saucepan, combine cream and milk. Split vanilla beans in half lengthwise and scrape seeds into cream mixture. Add bean pods. Bring almost to a boil and scald for 1 minute. Cover, remove from heat, and let steep for 30 minutes.

Meanwhile, whisk egg yolks in a large bowl; gradually add ¾ cup sugar and salt, whisking until thick. Gradually stir ¼ cream mixture into egg mix