• Combine cream, milk, sugar and salt in a medium saucepan
• Scrape in seeds from vanilla bean; add pod or add vanilla extract.
• Bring mixture to a simmer, stirring to dissolve sugar.
• Remove from heat. If using vanilla bean, cover; let sit 30 minutes.

• Whisk egg yolks and sugar in a medium bowl until pale, about 2 mins.
• Gradually whisk in 1/2 cup warm cream mixture.
• Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 mins.

• Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally.
• Process custard in an ice cream maker according to manufacturer’s instructions. 
• Transfer to an airtight container; cover.
• Freeze until firm, at least 4 hours and up to 1 week. [Bon Appetite Mag]

CHAMPAGNE SORBET

Ingredients
1 1/2 cups Pierre Jourdan
1 cup white granulated sugar
1 Tbsp light corn syrup
1 teaspoon of lemon and or grapefruit zest
1 1/2 cups fresh grapefruit juice
1/4 cup fresh squeezed lemon juice

• Put the Pierre Jourdan, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so sugar completely dissolves, remove from heat.
• Strain into stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice. 
• Chill completely: place bowl in a larger bowl half-filled with ice water, stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary/cover with plastic wrap and chill in your refrigerator over night/put the bowl in the ice compartment of freezer for a couple hours, as long as it is far enough away from the other food in the freezer.
• Process the mixture in your ice cream maker. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours. [simplyrecipes]