Vanilla Bean Ice Cream

1. 1

   Combine the milk and cream in a medium saucepan.

2. 2

   Use a sharp knife to split the vanilla bean in half lengthwise.

3. 3

   Use the blunt edge to scrape out the seeds.

4. 4

   Stir the seeds and bean pod into the milk/cream mixture.

5. 5

   Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

6. 6

   Combine eggs, egg yolks, and sugar in a medium bowl.

7. 7

   Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about 2 minutes.

8. 8

   Remove the vanilla bean pod from the milk/cream mixture and discard.

9. 9

   Measure out 1 cup of the hot liquid.

10. 10

    With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream.

11. 11

    When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixtue and stir to combine.

12. 12

    Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon.

13. 13

    Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely (about 2 hours).

14. 14

    Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes.

15. 15

    The ice cream will have a soft, creamy texture.

16. 16

    If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

17. 17

    Remove from freezer about 15 minutes before serving.

* Per serving · 4 servings · Values may vary.