Split and crush the bean in a motar.Place milk, cream, sugar, and
bean in an enamel pan over low heat. Bring to the scalding point.
Beat the egg yolks with the salt till foamy, then add in the scalded
cream mix, mixing well.Pour back into enamel panand place over
lowest heat . Stir constantly until mix coats a metal spoon. Pour
through sieve into a bowl and chill thoroughly before freezing in a
ice cream maker. (Note:The little specks of bean should not worry
you: they are an indication that the best ingredients have been used.
From: Great Italian Cooking by Luigi Carnacina. Published in Milan
Italy circa 196?. Posted by Dick Baker, Nov. 96
