Ice Cream

Combine the cream and milk in a large heavy saucepan. Using the tip of a small sharp knife, scrape the seeds out of the vanilla bean into the saucepan. Add the pod and bring the cream mixture just to a simmer over medium heat.

Meanwhile, combine the egg yolks and sugar in a medium bowl and whisk until thick and smooth.

Whisking constantly, gradually add about half the hot cream mixture to the yolks, then pour the mixture into the saucepan of hot cream. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon (when you run your finger down the back of the spoon, it will leave a path; do not let boil).

Immediately remove the pan from the heat and strain the custard through a fine-mesh strainer into a medium bowl. Let cool, stirring occasionally. Cover and refrigerate for at least 2 hours, until chilled, or overnight.

Freeze the mixture in an ice cream maker according to manufacturer’s instructions. Transfer the ice cream to an airtight container and store in the freezer until ready to serve.