TOTAL TIME: Prep: 15 min. + chilling Process: 25 min./batch + freezing

YIELD: 4.5 cups.

Ingredients

• 2 cups heavy whipping cream
• 2 cups 2% milk
• 3/4 cup sugar
• 1/8 teaspoon salt
• 1 vanilla bean
• 6 large egg yolks

Directions

• 1. In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.
• 2. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
• 3. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
• 4. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
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SOURCE:  TasteOfHome