Vanilla Bean Ice Cream

 

Vanilla Bean Ice Cream                           

From: Aunt Nancy Harrison 

Ingredients

2 vanilla beans

3 cups heavy cream

1 cup whole milk

1 1/2 cups sugar

3 large eggs

 

Preparation

With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.

In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until

cold, and up to 1 day. Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden.

 

Ice cream may be made 1 week ahead.

Makes about 1 ½ quarts