Makes 5 cups


For the Ice Cream

2 ½cups heavy cream
1 ¼ cups whole milk
1 vanilla bean, split lengthwise
6 large egg yolks
¾ cup granulated sugar
¼ teaspoon salt
1tablespoon pure vanilla extract

Special Equipment

Ice Cream Machine


For the Ice Cream

Place cream, milk and vanilla bean in a heavy 3 ¾ quart saucepan.
Bring to a simmer over medium low heat.
Reduce heat to low and simmer for 15 mins.
Place egg yolks and sugar in medium bowl.
Using a hand mixer, beat on highest speed until thick and pale, and mixture forms a ribbon when beaters are lifted, about 3 minutes
With the mixer on low, slowly add 1 cup of the hot cream/milk mix to egg yolk/sugar mix.
Stir the egg/cream mixture back into the simmering cream/milk.
Cook over medium low heat, stirring constantly, until mixture reaches 160 degrees.
Strain the custard through a sieve into a medium bowl.
Using the back of a knife, scrape out the seeds of the vanilla bean; stir seends into the custard.
Stir in salt and vanilla extract.
Put plastic wrap directly on custard.
Place in the refrigerator until completely chilled.
Place chilled custard in mixing bowl of ice cream maker.
Set timer for 35-45 mins for soft ice cream and 45-60 mins for hard ice cream.
Let mix until thickened.

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