Vanilla ice cream recipe

Ingredients:

How to:

1. Split the vanilla bean, scrape out the seeds, and add both seeds and pod to a saucepan with milk and cream.
2. Heat gently until just below boiling, then remove from heat.
3. Whisk egg yolks and sugar until pale and creamy.
4. Slowly pour the warm milk mixture into the eggs while whisking constantly.
5. Return to low heat and stir until thickened (82–84°C). Do not boil.
6. Strain and cool quickly over an ice bath. Cover with plastic wrap.
7. Chill for at least 4 hours or overnight.
8. Churn in an ice cream maker until smooth.
9. Freeze for 2–4 hours to firm up before serving.