Indulge in the luxurious taste of Creme Brulee Ice Cream, where the rich vanilla custard base meets caramelized sugar.

In a medium bowl, whisk together your egg yolks and 3/4 cups of sugar for about 2-3 minutes, until smooth and pale yellow in color.

Whisk in your milk to a saucepan over medium heat. Add in your vanilla bean pod. Bring the milk to a simmer and then remove from the heat. Do not boil.

Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.

Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.

Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.

Add your heavy cream to your mix, stir to combine.

Turn the heat off and remove the vanilla bean pod. Split the vanilla bean in half and scrape out the seeds with a paring knife's dull (non-cutting) side. Whisk the vanilla bean seed in to your milk mixture.

Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.