Ingredients

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

Instructions

1. 1.

   In a medium saucepan, combine the heavy cream, whole milk, and sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the mixture.

2. 2.

   Heat the mixture over medium heat until it begins to steam, but do not let it boil. Remove from heat and let it infuse for 15 minutes.

3. 3.

   In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

4. 4.

   Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.

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 custard through a fine-mesh sieve to remove the vanilla pod and any cooked egg bits.

7. 7.

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

8. 8.

   Cover and refrigerate the custard for at least 2 hours until thoroughly chilled.

9. 9.

   Churn the custard 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 4 hours until firm.

Nutritional Facts