Homemade Vanilla Ice Cream Yield: approximately 1 ½ quarts ice cream

Ingredients 2 cups half & half

1 cup heavy cream

1 vanilla bean

9 egg yolks

1 cup sugar

4 tablespoons brown sugar

1 teaspoon vanilla extract

Directions Combine the half & half and heavy cream in another small saucepan. Split

the vanilla bean in half and scrape out the pulp. Add the bean along with all

of the pulp to the pan. Heat this mixture over medium-low heat until just

simmering (do not boil). While it heats up, whisk the egg yolks vigorously in a

mixing bowl until pale yellow. Add the sugar and brown sugar, whisking until

incorporated. Temper the egg yolks by slowly adding about 1/3 of the heated

cream mixture into the bowl. Once incorporated, pour the tempered egg

mixture into the saucepan with the rest of the cream mixture. Cook until the

custard thickens and coats the back of a spoon, about 8 minutes over

medium-low heat. Transfer the custard to a bowl and stir in the vanilla

extract. Let cool slightly before refrigerating and cooling completely. Pour the

cooled custard into an ice cream maker and process according to the

machine’s instructions. At this point, it will be at the soft-serve stage. I

personally like eating it just like this. You can also transfer it to a freezer

container and freeze it for a couple of hours before scooping out.