Cat Cora's Custard Ice Cream

Here it is! The vanilla ice cream I've been searching for my whole life:

Cat Cora's Custard Ice Cream

4 large eggs
1 1/2 c. whole milk
1/2 c. sugar
1/8 tsp salt
1 vanilla bean, split
1 1/2 c. heavy cream

In a large saucepan, whisk together the eggs, milk, sugar, and salt. Scrape the seeds from the vanilla bean into the mixture, and throw in the open bean. Cook over medium low heat, stirring constantly, until the mixture thickens slightly and "coats the back of a wooden spoon." (one of those baffling culinary directions that has befuddled me for years-- I just watch for a slight thickening.)
Strain the mixture into a cold bowl, cover and refridgerate over night. Add the cold cream and freeze in your ice cream maker. Go to heaven.

Rating: A drooling and besotted A+