Vanilla Bean Ice Cream II

Ingredients

• 34 cup sugar
• 2 tablespoons cornstarch
• 18 teaspoon salt
• 2 cups milk
• 1 cup heavy whipping cream
• 1 egg yolk
• 1 12 teaspoons vanilla bean paste

Instructions

1. Whisk together the first 3 ingredients in a large heavy saucepan.
2. Gradually whisk in milk and cream.
3. Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly; remove from heat.
4. Whisk egg yolk until slightly thickened.
5. Gradually whisk about 1 cup hot cream mixture into yolk.
6. Add yolk mixture to remaining cream mixture, whisking constantly.
7. Whisk in vanilla bean paste; cool 1 hour, stirring occasionally.
8. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
9. Pour mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to the manufacturer's instructions.
10. May eat right away, or transfer to a freezer container and freeze until desired firmness.