REALLY NICE HOMEMADE VANILLA ICE CREAM
Makes 6 servings (I usually double this recipe)
1-1/2 cups half-and-half
2-1/2 cups heavy cream
2/3 cup sugar
5 egg yolks
2 tbsp high-quality vanilla extract OR 1 vanilla bean
Place the half-and-half, cream and sugar in a medium saucepan, over medium heat, and stir. If you are using the vanilla bean, split it lengthwise and place it in the mixture as well.
Scald the mixture by heating just until little bubbles begin to form around the edges. If the bean is in there, cover the saucepan and set is aside for about 20 minutes, to infuse the flavor.
Whisk the egg yolks lightly in a large bowl. Gradually add the warm cream mixture, whisking constantly. Return the mixture to the saucepan, and place it over medium heat. Cook, stirring constantly, until it has thickened enough to coat the back of a metal spoon (about 10 minutes. maybe less). DO NOT overcook, or the mixture will curdle.
Transfer the mixture to a large bowl, and let it cool to room temperature. Cover and chill, then freeze in an ice cream maker, according to manufacturer’s instructions. Makes about one quart.
