Ingredients

• 5 large egg yolks
• 3/4 cup of vanilla infused sugar
• 2 1/4 cup whole milk
• 1 cup of heavy cream
• 1/2 vanilla bean

Directions

1. Whisk egg yolks and sugar together in a medium large bowl until light in color.

2. Combine the whole milk, heavy cream and 1/2 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.

3. Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.

4. While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.

5. Strain the custard through a fine mesh sieve (optional- I didn’t strain mine), cover and refrigerate until well chilled.

6. Pour custard into your ice-cream maker and follow manufactures directions.

7. When ice-cream is done put in a container with a lid and freeze until firm, 6 hours or overnight.

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