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1
Pre-cool anti-griddle to -30 degrees F.
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2
In a heavy bottomed sauce pot, combine cream, vanilla bean (split, with seeds and pod in pot), and vanilla extract. Heat on Med.- Low and continually stir until scolded (about 170-180 degrees). Be careful not to scorch the bottom of pot).
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3
As mixture is cooking, combine egg yolks and sugar in a mixing bowl with a whisk. Liaison 1/3 cup of the hot liquid slowly into the egg mixture while whisking in.
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4
Once mixture is warm and eggs are not cooked, pour the eggs into the cream and whisk in a figure eight for a minute. Mixture should be thick and runny.
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5
Once mixtures are combined, and egg yolks are not scrambled, strain through a fine mesh strainer into a clean bowl.
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6
Let liquid cool in a blast chiller or refrigerator. Do not let freeze.
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7
When liquid is cool, place some onto the chilled anti-griddle.
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8
With two putty knives or offset spatulas, mix the mixture continually till together. Once the ice cream is not runny, start mixing and flipping the ice cream until desired consistency. Do not keep on surface for too long, or the ice cream will be very hard.
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9
Take off anti-griddle and scoop or shape the ice cream to serve. Repeat process with remaining cream mixture.
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10
Serve chilled with anything and finally... ENJOY!!!
