Whisk ¼ cup sugar and egg yolks together in a heat proof bowl. Mix until the color of the yolks lighten. Set aside.

In saucepan, mix together milk, sugar, and salt.

Split 2 vanilla beans lengthwise. Seed vanilla beans.

Add both vanilla bean pods and seeds to the milk mixture.

Heat milk over medium heat until it just begins to steam and bubble on the edges.

Slowly pour heated milk over eggs, whisking while your pour, until the milk and eggs are well mixed.

Pour milk mixture back into saucepan and gently reheat, stirring constantly until the mixture begins to coat the back of your spoon.

Do not boil!

Remove from heat and remove vanilla pod by pouring through a strainer.

Cool this mixture in an ice bath (Add cold water and ice to a large bowl. Place your ice cream base in a small bowl and place into large bowl to cool quickly).

Once cooled, stir in whipping cream.

Cover ice cream base with plastic wrap (push the plastic right against the top of the ice cream base so they are touching). Chill completely in refrigerator (6-8 hours or overnight).

Pour ice cream base into ice cream maker and churn according to manufacturer's instructions - about 25-30 minutes.

Enjoy the classic taste of New York!