- 1 cup 2 percent milk
- 1 cup heavy cream
- 3/4 cups granulated sugar
- 4 large egg yolks
- 1 Vanilla Bean
- 2 Waffle Cones
- 1 pinch of salt
- Freeze ice cream maker base as recommended by manufacturer.
- Using the tip of a knife, slice open the vanilla pod and then using the back of the knife scrape out the seeds.
- In the saucepan, combine milk, cream, vanilla seeds and half of the sugar. Set over medium heat and cook, stirring occasionally, until mixture simmers, about 5 minutes.
- Meanwhile, in a separate bowl whisk the yolks with the remaining sugar until thick and pale in color, roughly 5 minutes.
- Just as the cream mixture comes to a boil, take it off the heat and slowly pour a thin stream (about 1/2 cup) into the yolk mixture, whisking the yolks constantly. Pour in roughly half of the cream mixture before combining both mixtures into the pot.
- Return pan to stovetop over low heat. With a wooden spoon, continue stirring until mixture registers 165 degrees to 180 degrees F on a candy thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, but not boiling. Pour base through a sieve and back into a bowl and refrigerate for several hours before using.
- Place chilled the mixture into your ice cream maker and follow the manufacturer's instructions for using the machine. At this time you can crunch up the waffle cones. Once the ice cream is frozen, transfer to a large tupperware and stir in the crushed waffle cones reserving some to garnish with. Freeze for 2 hours before serving.