Vanilla Bean Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk 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 steep for 30 minutes.

3. 3

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

4. 4

   Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

5. 5

   Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. This should take about 5-7 minutes.

6. 6

   Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any cooked egg bits.

7. 7

   Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

8. 8

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

9. 9

   Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.