Categories: Frozen Desserts

Ingredients

• 2 quarts heavy whipping cream
• 1 cup sugar
• 1 vanilla bean
• 4 egg yolks, lightly beaten

Directions

1. In a large heavy saucepan, combine cream and sugar. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.
2. In bowl, whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly.
3. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, stirring constantly but gently. Do not boil. immediately transfer to a bowl.
4. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Discard vanilla bean. press waxed paper onto surface of custard. Refrigerate until cold.
5. Fill cylinder of ice cream freezer 2/3 full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container; freeze for 4-6 hours before serving. Repeat with remaining mixture.

6. makes 2 1/4 quarts

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