Vanilla Ice Cream VII recipe

2 servings

1 quart heavy cream

1 1/4 cups milk

1 vanilla bean, split and scraped

1 1/4 cups white sugar, divided

10 egg yolks

1 tablespoon vanilla extract

In a heavy saucepan over medium heat, combine cream and milk.

Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar.

Allow to just come to a boil.

Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl.

When the cream is ready, pour a third of it into the egg mixture, and whisk.

Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon.

Do not boil.

Strain custard and chill until cold.

Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.