Best Creamy Vanilla Ice Cream

• 2 cups light or regular cream
• 11 12 ounces fat-free sweetened condensed milk (about 3/4 of a 14 ounce can)
• 2 egg yolks
• 1 vanilla bean (or 1 1/2 teaspoons vanilla extract)
• 1 pinch salt

1. Slice the vanilla bean in half and scrape out the seeds using the back of a knife.
2. Warm cream, condensed milk, vanilla bean pod and seeds, and salt in medium saucepan over medium heat until mixture steams.
3. Do not let the mixture boil.
4. In a small bowl, whisk egg yolks to combine.
5. Reheat cream mixture until it steams but does not boil.
6. Slowly pour in a small amount of hot mixture into egg yolks, whisking constantly.
7. Then pour egg and cream mixture back into the pot.
8. Heat, stirring constantly, until mixture reaches 175 degrees F or until mixture coats the back of spoon.
9. If you do not have a vanilla bean, now would be the time to add in the vanilla extract.
10. Strain mixture, cool and freeze in ice cream maker.
11. Then freeze in freezer until hard (3 or more hours).
12. The vanilla bean can be washed, dried, and reused.

light, condensed milk, egg yolks, vanilla bean, salt

Taken from www.food.com/recipe/best-creamy-vanilla-ice-cream-385208 (may not work)