Makes about 1 quart or 32 ounces
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup + 2 tablespoons sugar
In a heavy saucepan, combine milk and 1 cup of the cream.
Using the tip of a sharp knife, scrap the seeds from the vanilla bean into the milk mixture. Add the vanilla bean also, to the milk mixture. Cook over medium heat until small bubbles form around the edges of the saucepan – about 5 minutes.
Combine the egg yolks, sugar and remaining 1/2 cup of cream in a bowl. Whisk these ingredients until the mixture is smooth and the sugar dissolves in the egg yolk/milk.
Remove milk mixture from heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture – whisking constantly until it is smooth. Pour egg mixture into the saucepan and cook over medium heat, stirring constantly with a wooden spoon – keeping custard at a low and constant simmer. Continue until it is thick enough to coat the back of a spoon, about 4-6 minutes. Do not let custard boil. Strain through a fine mesh sieve into a bowl and discard the vanilla bean.
Place bowl with cooked custard in a larger bowl that’s been filled half-way with ice water and ice cubes. Gently stir until cooled. Cover with plastic wrap, pressing the wrap directly on the surface of the custard to prevent skin from developing. Refrigerate until chilled at least 3 to 24 hours.
Pour the chilled custard into an ice cream maker and freeze according to your machine’s instructions. Transfer ice cream to a freezer-safe container with a cover and freeze at least 3 hours or up to 3 days before serving.
Enjoy your homemade Vanilla Bean Ice Cream!