Instructions: In a small saucepan over medium-high heat, combine milk, heavy cream, and vanilla bean. Bring to a boil. Remove from heat, and let steep for 1 hour.

In a large bowl, whisk yolks, vanilla sugar, and salt to combine. Bring milk mixture to a boil, and remove the vanilla bean; reserve for another use. Slowly add to yolks while whisking constantly. Let stand 5 minutes.

Prepare an ice bath. Add vanilla extract to the ice-cream base, stirring to combine. Strain through a fine sieve over a medium bowl. Cool ice cream base in ice bath. Transfer to an ice-cream maker, and freeze according to the manufacturers directions.

Makes about 1 1/4 quarts.

Yield: 1 1/4 quarts

NOTES : Chef Todd English owns eight restaurants; Olives, his first, opened in 1989 in Charlestown, Massachusetts, and serves extraordinary Mediterranean-style food. In 1992, Todd opened Figs, a more casual, affordable restaurant where uniquely delicious pizzas are the mainstays. Todd has co-authored two cookbooks, "The Olives Table" and "The Figs Table," which reveal the secrets of his celebrated cuisine.

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