Lemon And Vanilla Ice Cream - cooking recipe

Ingredients

2 c. half and half
2/3 c. sugar
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 c. fresh lemon juice

Preparation

Combine half and half, 1/3 cup sugar and vanilla bean in medium saucepan. Scald. Scrape in vanilla bean seeds. Discard bean. In bowl, whisk egg yolks with remaining 1/3 cup sugar until doubled in volume. Gradually whisk in half and half mixture. Return to heat in saucepan and stir over medium heat until custard thickens, about 3 to 4 minutes. Do not boil. Transfer to bowl and chill. Before freezing, add lemon juice and pinch of salt. Process in ice cream freezer.