Ingredients

• heavy cream - 2 cups
• whole milk - 1 cup
• granulated sugar - ¾ cup
• vanilla bean - 1
• egg yolks - 5
• pure vanilla extract - 1 teaspoon

Instructions

1. 1.

   In a saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture is hot but not boiling.

2. 2.

   Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream mixture.

3. 3.

   In a separate bowl, whisk together the egg yolks and the remaining sugar until thick and pale.

4. 4.

   Gradually add the hot cream mixture to the yolks, whisking constantly to prevent curdling.

5. 5.

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

6. 6.

   Remove from heat and strain the mixture through a fine sieve into a clean bowl. Discard the vanilla pod.

7. 7.

   Stir in the vanilla extract and let the mixture cool to room temperature.

8. 8.

   Cover the bowl and refrigerate for at least 2 hours, or until thoroughly chilled.

9. 9.

   Churn the mixture in an ice cream maker according to the manufacturer's instructions.

10. 10.

    Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving.

Nutritional Facts