Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: split the vanilla bean and scrape the seeds into a saucepan. add the cream, milk, 4 oz. of the sugar, the vanilla pod and the salt. bring this to a boil. remove from the heat, cover, and allow it to sit for 15 minutes. meanwhile, beat the eggs with the remaining sugar until combined. temper the eggs with the hot cream mixture, then add the eggs to the saucepan. cook until the mixture coats a spoon, stirring constantly. remove from the heat, strain and chill overnight (at least 8 hours). process the mixture in an ice cream maker. serve immediately or transfer to the freezer for a firmer texture.

Target recipe: whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream, milk, and vanilla and whisk to blend. transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. makes 1 quart **variation: add 1 cup coarsely chopped reese's peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.