David Lebovitz's classic vanilla bean ice cream recipe
Keyword: Ice Cream
Author: Eva Bakes
1vanilla beansplit lengthwise
2cupsheavy creamor half and half
5large egg yolks
Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean and scrape the seeds into the milk mixture. Add bean pod to milk.
In a separate bowl, stir together the egg yolks and gradually pour some of the warm milk mixture into the yolks, whisking constantly as you pour. Pour the warmed yolks and milk back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
Strain the custard into a separate bowl with the heavy cream. Rinse the vanilla bean and put it back into the custard and cream mixture. Add the vanilla extract, then refrigerate to chill thoroughly - preferably overnight.
Once the mixture is completely chilled, remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.Source: Slightly adapted from David Lebovitz, from The Perfect Scoop