Vanilla Ice Cream - cooking recipe

Ingredients

2 None vanilla beans, halved lengthwise, seeds scraped out
1 2/3 cups milk
1 2/3 cups heavy cream
8 None egg yolks
3/4 cup granulated sugar

Preparation

In a medium saucepan, combine vanilla bean pods, vanilla bean seeds, milk and cream. Bring just to a boil then remove from heat.
Meanwhile, whisk together egg yolks and sugar in a large bowl until creamy. Gradually whisk in hot milk mixture. Transfer entire mixture to saucepan and stir over low heat, without boiling, until custard thickens slightly.
Strain custard into a large measuring cup or bowl and press plastic wrap directly over surface of custard. Let cool then refrigerate for 1 hour, or until cold.
Pour custard into an ice cream maker and churn according to manufacturer's instructions.
If you do not have an ice cream maker, transfer mixture to a shallow cake pan, cover with foil and freeze until almost firm. Transfer ice cream to a large bowl and chop coarsely. Beat with an electric mixer until smooth then pour back into cake pan and freeze until firm. Repeat twice more.