Vanilla Ice Cream
Source of Recipe
List of Ingredients
1 1/2 c. whole milk
1 1/2 c. heavy cream
3/4 c. sugar
1 vanilla bean, split lengthwise and seeds removed
4 large egg yolks
Set a fine mesh strainer over a medium bowl and set the bowl in a larger container of ice water. Heat the milk cream, 1/2 c. sugar and the vanilla seeds and pod in a medium sauce pan over medium heat, stirring occasionally to dissolve the sugar, until steam appears and the milk is hot (175 degrees), about 5 minutes.
When the milk mixture is hot, in a separate bowl, whisk the egg yolks and remaining 1/4 c. sugar until smooth. Whisk about 1 cup of the hot mixture into the egg yolks (to temper), whisking fast to mix. Then slowly, whisk the tempered egg yolks back to the remaining hot milk. Continue to cook the custard over medium heat until it is very hot but not simmering (180 to 185 degrees).
Strain the custard into the bowl set in the ice water. Let cool, stirring occasionally, for about 10 minutes. Remove the custard bowl from the ice water container, cover tightly with plastic wrap, ,and refrigerate until completely chilled, about 3 hours.
Pour into an ice cream machine and churn. Transfer the ice cream to an airtight container and press plastic wrap flush against the surface. Cover and freeze until firm, about 3 hours.