3 cups sugar
8 Tbsp cornstarch
1/2 tsp salt
8 c whole milk
4 c heavy whipping cream
4 vanilla beans, cut length wise and scraped
4 egg yolks
Whisk together first 3 ingredients in a large saucepan. Gradually whisk in milk and cream. Add vanilla beans. Cook over medium heat, stirring constantly, until mixture thickens slightly.
Remove from heat.
Whisk egg yolks together, gradually whisk in 2 cups hot cream mixture into yolks. Add yolk mixture to remaining cream mixture, whisking constantly.
Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture, and chill 8-24 hours.
Freeze in 5 quart ice cream freezer as per freezer instructions.
Adapted from Southern Living.