Vannila Bean Ice Cream page

Step by Step method

Step 1.

:

Step 2.

 Pour the half-and-half into a heavy saucepan. Place the vanilla bean on a work surface. 

Step 3.

 Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, 

Step 4.

 scrape the seeds from the vanilla bean, then add the seeds and bean halves to the 

Step 5.

 half-and-half. Bring to a simmer over medium-high heat. Remove from the heat, cover and let stand for 30 minutes.  Return the saucepan to the stovetop over medium-high heat and bring to a simmer. 

Step 6.

 Meanwhile, in a heatproof bowl, whisk together the sugar and egg yolks until blended. 

Step 7.

 Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. 

Step 8.

 Gradually pour the hot half-and-half mixture into the yolk mixture, whisking constantly. 

Step 9.

 Return the mixture to the same saucepan and place over medium-low heat. 

Step 10.

 Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat

Step 11.

  the back of the spoon and leaves a clear trail when a finger is drawn through it, about 5 minutes. 

Step 12.

 Do not allow the custard to boil.  Pour the custard through a medium-mesh sieve set over a clean bowl. Refrigerate until cold, about 1 hour.  Transfer the custard to an ice cream maker and freeze according to the manufacturer's