Vanilla Bean Ice Cream

1. 1

   With a knife halve vanilla beans lengthwise.

2. 2

   Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar.

3. 3

   Bring mixture just to a boil, stirring occasionally, and remove pan from heat.

4. 4

   In a large bowl lightly beat eggs.

5. 5

   Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan.

6. 6

   Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170F.

7. 7

   (Do not let boil.)

8. 8

   Pour custard through a sieve into a clean bowl and cool.

9. 9

   Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.

10. 10

    Freeze custard in an ice-cream maker, in 2 batches if necessary.

11. 11

    Transfer ice cream to an airtight container and put in freezer to harden.

12. 12

    Ice cream may be made 1 week ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.