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1
With a knife halve vanilla beans lengthwise.
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2
Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar.
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3
Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
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4
In a large bowl lightly beat eggs.
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5
Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan.
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6
Cook custard over moderately low heat, stirring constantly, until the custard thickly coats the back of a spoon, or until a thermometer registers 170 degrees F. (Do not let boil.)
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7
Pour custard through a sieve into a clean bowl.
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8
Place the bowl in a large bowl of ice water and let the custard chill, stirring occasionally.
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9
Freeze custard in an ice-cream maker, in 2 batches if necessary.
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10
Transfer ice cream to an airtight container and put in freezer to harden.
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11
Ice cream may be made 1 week ahead.
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12
Variation 1: To make chocolate ice cream, put 1/2 pound of finely chopped bittersweet chocolate in a large bowl, and pour the hot thickened custard over the top.
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13
Let sit for 1 minute, and stir until smooth.
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14
Chill and freeze as above.
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15
Variation 2: To make strawberry ice cream, hull and slice 1 pound (1 1/4 pints) fresh strawberries, puree in a food processor.
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16
Transfer the puree to a bowl, stir in 1/2 cup sugar and 1 tablespoon lemon juice, and chill.
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17
Add the puree to the chilled custard and freeze as above.
