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Tin Roof Ice Cream
- 3/4 cup (180 ml) whole milk
- 3/4 cup (150 g) sugar
- Pinch of salt
- 1 1/2 cups (375 ml) heavy cream
- 1/2 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/4 teaspoon vanilla extract
- 3/4 cup
Directions:View on Epicurious
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