Vanilla Bean Ice Cream

1. 1

   In a medium saucepan, combine vanilla bean pod, vanilla bean seeds, milk and cream. Bring just to a boil.

2. 2

   Meanwhile, whisk egg yolks and sugar in a medium bowl until creamy. Gradually whisk in hot milk mixture then transfer to saucepan. Stir over low heat, without boiling, until mixture thickens slightly.

3. 3

   Strain custard into a medium heatproof bowl and discard vanilla bean. Cover surface directly with plastic wrap and refrigerate for 1 hour, or until cold.

4. 4

   Transfer custard to an ice cream maker and churn according to manufacturer's instructions.

5. 5

   If an ice cream maker is unavailable, place custard in a shallow container, cover with foil and freeze until almost firm. Transfer to a large bowl and chop coarsely. Beat until smooth then pour back into freezer container, cover and freeze until firm. Repeat process 2 more times.

* Per serving · 4 servings · Values may vary.

No additional tips available.