Vanilla Ice Cream

1. 1

   In a medium saucepan, combine vanilla bean pods, vanilla bean seeds, milk and cream. Bring just to a boil then remove from heat.

2. 2

   Meanwhile, whisk together egg yolks and sugar in a large bowl until creamy. Gradually whisk in hot milk mixture. Transfer entire mixture to saucepan and stir over low heat, without boiling, until custard thickens slightly.

3. 3

   Strain custard into a large measuring cup or bowl and press plastic wrap directly over surface of custard. Let cool then refrigerate for 1 hour, or until cold.

4. 4

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

5. 5

   If you do not have an ice cream maker, transfer mixture to a shallow cake pan, cover with foil and freeze until almost firm. Transfer ice cream to a large bowl and chop coarsely. Beat with an electric mixer until smooth then pour back into cake pan and freeze until firm. Repeat twice more.

* Per serving · 4 servings · Values may vary.

No additional tips available.