Vanilla Bean Ice Cream

Instructions

1. 1

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

2. 2

   Heat the mixture over medium heat, stirring occasionally, until it begins to steam. Do not let it boil.

3. 3

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

4. 4

   Gradually pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.

5. 5

   Pour the egg yolk mixture back into the saucepan with the remaining cream mixture.

6. 6

   Cook over medium-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.

7. 7

   Remove the saucepan from the 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.

8. 8

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

9. 9

   Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

10. 10

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