Vanilla or Coffee Ice Cream

• 2 vanilla beans or 1/2 cup whole coffee beans
• 2 cups heavy cream
• 1 cup whole milk
• 23 cup sugar
• 18 teaspoon fine sea salt
• 6 large egg yolks

1. If making vanilla ice cream, slice vanilla beans in half lengthwise and scrape down the sides.
2. If making coffee ice cream, grind beans coarsely in a coffee grinder or food processor.
3. In a small pot, combine vanilla bean seeds and pods or coffee grounds, heavy cream, milk, sugar and salt.
4. Simmer until sugar completely dissolves, about 5 minutes.
5. Remove pot from heat.
6. In a separate bowl, whisk yolks.
7. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
8. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
9. Remove from heat and allow custard to steep for 30 minutes.
10. Strain through a fine-mesh sieve into a bowl.
11. Cool mixture to room temperature.
12. Cover and chill at least 4 hours or overnight.
13. Churn in an ice cream machine according to manufacturers instructions.
14. Serve directly from the machine for soft serve, or store in freezer until needed.

vanilla beans, heavy cream, milk, sugar, salt, egg yolks

Taken from cooking.nytimes.com/recipes/1016616 (may not work)