-
1
Bring the milk and vanilla bean to a simmer in a heavy-bottomed medium saucepan over medium-low heat.
-
2
Cover and let stand 30 minutes.
-
3
Remove the vanilla bean and, using the tip of a small knife, scrape the beans from the pod back into the milk.
-
4
Rinse the vanilla bean and reserve for another use, if desired.
-
5
Whisk together the sugar and egg yolks in a large bowl until the mixture is thick and pale.
-
6
Gradually whisk in the warm milk then pour into the saucepan.
-
7
Cook over low heat, stirring constantly with a wooden spoon, until the mixture coats the spoon (an instant-read thermometer will read 185F/85C).
-
8
Do not boil.
-
9
Strain through a wire sieve into a bowl.
-
10
Cool completely, stirring often.
-
11
Cover and refrigerate at least 2 hours, until thoroughly chilled.
-
12
Whisk the cream into the cooled custard.
-
13
Pour into the container of an ice cream machine.
-
14
Freeze according to the manufacturer's instructions.
-
15
Transfer to an airtight, freezerproof container and freeze for at least 2 hours.
-
16
Scoop the frozen ice cream into bowls and serve.
-
17
Variation: Coffee Ice Cream
-
18
Omit the vanilla pod.
-
19
Stir 2 tsp of instant coffee powder into the warm milk.
-
20
Do not infuse.
