Classic Vanilla Bean Ice Cream

1. 1

   Prepare a large bowl or pan of ice water.

2. 2

   Split the vanilla bean in half lengthwise and scrape the black seeds into the top of a double boiler.

3. 3

   Add the vanilla bean and half-and-half, and heat over simmering water until steaming.

4. 4

   In a bowl, whisk the egg yolks until blended, then whisk in the sugar.

5. 5

   Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half.

6. 6

   Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes.

7. 7

   Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.

8. 8

   Transfer to a container and stir in the cream.

9. 9

   Cover and refrigerate until thoroughly chilled, about 3 hours.

10. 10

    When you are ready to freeze the mixture, remove the vanilla bean with a fork.

11. 11

    Freeze the mixture in an ice cream maker according to the manufacturers instructions.

12. 12

    Transfer to a container, cover, and freeze until firm, about 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.