2 cups whole milk
1 vanilla bean, split lengthwise and scraped
5 large egg yolks
3/4 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
Instructions
In a medium saucepan, heat milk, vanilla bean, & scrapings. Bring to a gentle boil, cover, & remove from heat. Steep for 30 minutes. Combine egg yolks & sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick & pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer. Remove vanilla bean. Add half the milk to egg-yolk mixture & whisk until blended. Stir into remaining milk & cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon. Remove from heat & immediately stir in cream. Pass mixture through a strainer into a medium bowl, set over an ice bath so it begins to chill. Stir in vanilla extract, then freeze in an ice-cream maker according to manufacturer's instructions. Makes about 1 quart
