French Vanilla Ice Cream - cooking recipe

Ingredients

3 c. heavy cream
1 c. milk
3/4 c. sugar
2 vanilla beans, split lengthwise or 2 tsp. vanilla extract
4 large egg yolks

Preparation

In a heavy-bottomed 2-quart saucepan, heat the cream, milk, sugar and vanilla beans.
(If you are using vanilla extract, do not add it until last.)
Stir occasionally until sugar is dissolved and the mixture is hot but not boiling.
Whisk egg yolks together in a bowl.
Continue whisking and very slowly pour in approximately 1 cup of the cream mixture.
When smooth, pour back into the pan.
Whisk constantly over low heat until the mixture thickens slightly and coats the back of a spoon.
If the line you make remains, the custard is done.
Remove vanilla beans (or if you're using vanilla extract, add it now).
Chill mixture thoroughly.
Makes about 1 quart.