1 1/2 cups heavy cream
1 1/2 cups milk
1 cup sugar
1/2 vanilla bean, split lengthwise and scraped
8 egg yolks
Infuse milk: In a heavy saucepan, scald the cream and milk with 1/2 cup of the sugar and the vanilla bean. Remove from heat and let steep. In a large bowl, whisk yolks with the remaining 1/2 cup of the sugar until pale. Gradually whisk hot cream/milk mixture into blanched yolks. Return to saucepan. Stir with a wooden spoon over medium heat until the custard thickens and leaves a path on the back of a spoon when a finger is drawn across it (about 7 minutes) or when the temperature reaches 160ºF (do not boil!). Strain into a bowl over an ice bath. Whisk to cool quickly.
Prepare Custard: Process custard in an ice cream maker according to manufacturer's instructions.
Finish Ice Cream: Place in the freezer in an air-tight container. Allow the ice cream to set completely before serving (1 –2 hours).
Recipe created by Parties That Cook®
Makes 1 Quart