Vanilla Ice Cream

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Los Angeles Times


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Total time: 1 hour, plus 2 to 3 hours chilling time or overnight. (Pastry chef Kimberly Boyce recommends 24 hours.)

Servings: 6

2 cups cream

1 cup milk

1/2cup sugar

1/8 teaspoon salt

1 vanilla bean, sliced in half and scraped

4 egg yolks

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