Categories: frozen dessert

Ingredients

• 1 vanilla bean
• 1 cup sugar
• 1/4 cup water
• 1 1/2 cups whipping cream
• 1 cup whole milk
• 8 large egg yolks

Directions

1. Split vanilla bean in half lengthwise. Scrape seeds into large saucepan; add ben. Add sugar and 1/4 cup water and stir over medium-low heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve, about 4 minutes. Add milk; bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk caramel mixture into yolks. Return custard to saucepan and stir over medium-low heat until custard thickens and leave path on spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into large bowl; refrigerate until cold.
2. Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to covered container and freeze until firm.

3. makes 3 1/2 cups

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