Homemade Vanilla Bean Ice Cream

1. 1

   Combine first 3 ingredients and 3/4 cup sugar in a large heavy saucepan over medium heat. Scrape vanilla bean seeds into mixture; add bean pod. Cook, stirring constantly, 7 minutes or until sugar dissolves. (Do not boil.) Remove from heat, and let stand 15 minutes.

2. 2

   Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Gradually whisk in 1 cup warm cream mixture. Add egg mixture back to remaining cream mixture. Cook over medium heat, stirring constantly, 11 minutes or until mixture thickens and coats a spoon, and thermometer registers 160u00b0. Pour mixture through a wire-mesh strainer into a metal bowl, discarding vanilla pod.

3. 3

   Fill a large bowl with ice. Place bowl containing cream mixture in ice, and let stand, stirring occasionally, 20 minutes. Cover and chill 4 hours.

4. 4

   Pour mixture into freezer container of an electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer to a container; cover and freeze until firm.

* Per serving · 4 servings · Values may vary.