Preparation

1. Combine milk, ½ cup of sugar, salt, and heavy cream in a medium saucepan.
2. Split the vanilla bean in half lengthwise with a sharp knife and scrape out the “seeds.” Stir the seeds and bean pod into the cream mixture.
3. Bring the mixture to a slow boil over medium heat then reduce to low heat and let simmer for 30 minutes. Stir occasionally.
4. Use a hand mixer on medium to combine egg yolks and remaining ½ cup of sugar in a medium bowl until smooth and thick, about 2 minutes.
5. Remove and discard the vanilla bean pod from the cream mixture. Measure out 1 cup.
6. With the hand mixer on low, slowly pour the cup of the cream mixture into the yolk mixture until combined.
7. Once combined, pour yolk and cream mixture into the saucepan with the rest of the cream mixture.
8. Cook, stirring constantly, over medium-low until the mixture is thick and coats the back of a spoon. Transfer contents to a medium bowl, stir in vanilla extract, and cover with plastic wrap directly on the custard. Chill completely.
9. When ready, assemble the 6-in-1 Slushy & Soft-Serve Maker with the star tip placed inside the dispensing assembly. Pour the chilled custard into the ingredient funnel. Select Ice Cream and press Start.
10. When ice cream is ready to dispense, the unit will signal before going into Keep Cool mode.
11. Dispense into cones or cups to serve.