Directions

• In a large heavy saucepan, combine cream and sugar. Split vanilla
• bean in half lengthwise. With a sharp knife, scrape seeds into pan;
• add bean. Heat cream mixture over medium heat until bubbles form
• around side of pan, stirring to dissolve sugar.
• In a small bowl, whisk a small amount of the hot mixture into the egg
• yolks; return all to the pan, whisking constantly.
• Cook over low heat until mixture is just thick enough to coat a metal
• spoon and temperature reaches 160°, stirring constantly. Do not
• allow to boil. Immediately transfer to a bowl.
• Place bowl in a pan of ice water. Stir gently and occasionally for 2
• minutes; discard vanilla bean. Press waxed paper onto surface of
• custard. Refrigerate several hours or overnight.
• Fill cylinder of ice cream freezer two-thirds full; freeze according
• to the manufacturer’s directions. (Refrigerate remaining mixture
• until ready to freeze.) Transfer ice cream to a freezer container;