Vanilla Bean Ice Cream

Recipe Ingredients

1 cup	237ml	Heavy cream
1 cup	237ml	Half-and-half
2		Vanilla beans
5		Egg yolks (large)
1/2 cup	99g / 3.5oz	Granulated sugar

Recipe Instructions

In a medium heavy sauce pan, combine the cream and the half-and-half. Split the vanilla beans in half lengthwise and, using the tip of a knife, scrape out the small seeds into the cream mixture and drop in the pods.

Bring the mixture to a boil, then remove from the heat.

In a large bowl, whisk together the egg yolks and sugar until thickened and pale. Pour in the hot cream mixture and stir until well combined. Strain into a large container and refrigerate until cold. Wash and dry the vanilla pods and reserve for another use.

When the cream mixture is cold, pour it into the bowl of an ice cream maker and freeze according to the manufacturer's instructions.

This recipe yields 3 cups of ice cream.

Source:
Susan Feniger and Mary Sue Milliken

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