Vanilla Bean Mascarpone Ice Cream

Carol's son-in-law Chad made this Ice Cream for the Ice Cream Social. It was soooo good. Surprisingly so since I was mentally going Mascarpone? In the ice cream?

 Vanilla Bean Mascarpone Ice Cream with Biscoff Cookie

4 large egg yolks 3/4 cup plus 2 tablespoons sugar 
2 cups whole milk
1 cup mascarpone (7 ounces)
1/2 teaspoon fresh lemon juice
Pinch of salt
One Vanilla Bean

1. In a large bowl, using a handheld mixer, beat the egg yolks with 3/4 cup of the sugar at medium-high speed until fluffy, 3 minutes. In a saucepan, combine the milk with the remaining 2 tablespoons of the sugar, split length wise the vanilla bean and scrape insides of pod , add both scraped pod and vanilla beans into mixture and bring to a simmer.
2. Strain milk and vanilla mixture.
3. Slowly beat the warm milk into the egg yolks at low speed. Scrape the custard into the saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 5 minutes; don't let the custard boil.
4. Pour the custard into a bowl set in a larger bowl of ice water and whisk in the mascarpone, lemon juice and salt. Let stand until chilled, stirring occasionally, 30 minutes.
5. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the mascarpone ice cream to an airtight container and freeze until firm, at least 2 hours.

 Make Ahead  - The ice cream can be frozen for up to 2 days.