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1 In A Medium Bowl, Beat Together The Yolks And Half Of The Sugar. You Can Beat By Hand Using A Whisk Or Using A Hand Mixer Or Egg Beater. Beat Until Thoroughly Smooth And Creamy. (A Couple Of Minutes By Hand.) 2 Put Cream, 1 Cup Of The Milk, The Remaining Half Of The Sugar, And The Salt Into A Medium Saucepan Over Medium Heat. Scrape Vanilla Seeds From Beans With The Tip Of A Small Knife Into Pan; Add Beans. Heat The Mixture Until Just Before It Starts To Simmer (Do Not Let Simmer). Remove Mixture From Heat And Let Stand 10 Minutes. 3 While The Mixture Is Standing, Prepare An Ice Water Bath In A Bowl Large Enough To Set Another Bowl Easily Inside Of It. Set Aside. 4 Whisk In 1 Cup Of The Cream Mixture In A Slow Stream Into The Yolk Mixture To Temper It. Add Another Cup Of The Cream Mixture; Continue To Whisk. Transfer The Egg Yolk Mixture Back To The Saucepan With The Remaining Cream, Milk And Vanilla. Cook Over Medium-High Heat, Stirring Constantly, Until It Is Thick Enough To Coat The Back Of A Wooden Spoon And An Instant-Read Thermometer Registers 180
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