Vanilla Bean Ice Cream Recipe

It's that time of year again for ice-cream. You know, when it's 108 degrees outside.  Well, at least here in Arizona it's that hot!  Let's just say we eat our ice-cream inside the air conditioned house. ;)

I decided to try a vanilla bean recipe this time.  I already have a fabulous (and popular!) Haagen Dazs Vanilla Ice Cream recipe that is always a winner, but I decided to branch out and try something with a little vanilla bean in it.

I referenced the great book of ice-cream recipes (The Perfect Scoop by David Lebovitz) and this is what he had.  It is a custard based vanilla (hello 6 egg yolks!) and I will admit that it takes a little time and patience for this one.

I found it perfect with tart berries and a little cake.  I will admit however that my Vanilla Ice Cream (haagen dazs copycat) is still my favorite!

Vanilla Bean Ice Cream from The Perfect Scoop by David Lebovitz - "Vanilla Ice Cream"
Ingredients
1 cup milk (I used 2%)
3/4 cup sugar
2 cups heavy cream
pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
3/4 teaspoon vanilla extract

1. Warm the milk, sugar, 1 cup heavy cream and salt in a medium saucepan.  Scrape the seeds from the vanilla bean into the warm milk and add the bean as well.  Cover, remove from heat and let steep at room temperature for 30 minutes.
2. Pour the remaining cup of heavy cream into a large bowl and set a mesh strainer on top.  In a separate medium sized bowl whisk together the egg yolks.  Slowly pour the warm mixture into the egg yokes, whisking constantly and scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture continually over medium heat with a heatproof spatula.  Pour the custard through the strainer and stir it into the cream.  Put the vanilla bean back into the custard, add the vanilla extract and stir until cool over an ice bath (or put in the refrigerator and stir every 5-10 minutes until cool).
4. Chill the mixture thoroughly in the refrigerator.  When you're ready to make the ice-cream remove the vanilla bean (you can rinse it and save for another use/recipe) then freeze the mixture according to your ice-cream maker directions.  If you like it soft eat right away, otherwise put the ice-cream back into the freezer overnight or until hard (that's how we like it).