September 28, 2011
1 quart heavy cream
1 1/4 cups milk (whole is best)
1 vanilla bean split and scraped
1 1/4 cups white sugar, divided
10 egg yolks
1 tablespoon (we do like 1 1/2-2) Vanilla extract
In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil.
Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.