Vanilla Bean Ice Cream - cooking recipe

Ingredients

1 None vanilla bean, split lengthwise, seeds scraped out
1 cup milk
1 1/4 cups heavy cream
4 None egg yolks
1/3 cup granulated sugar

Preparation

In a medium saucepan, combine vanilla bean pod, vanilla bean seeds, milk and cream. Bring just to a boil.
Meanwhile, whisk egg yolks and sugar in a medium bowl until creamy. Gradually whisk in hot milk mixture then transfer to saucepan. Stir over low heat, without boiling, until mixture thickens slightly.
Strain custard into a medium heatproof bowl and discard vanilla bean. Cover surface directly with plastic wrap and refrigerate for 1 hour, or until cold.
Transfer custard to an ice cream maker and churn according to manufacturer's instructions.
If an ice cream maker is unavailable, place custard in a shallow container, cover with foil and freeze until almost firm. Transfer to a large bowl and chop coarsely. Beat until smooth then pour back into freezer container, cover and freeze until firm. Repeat process 2 more times.