Servings: 5 c. churned ice cream
2 c. heavy cream
1 c. milk
1 vanilla bean
4.5 oz. sugar
5 egg yolks
Split the vanilla bean down the middle, scrape out the seeds and combine both bean and seeds with the
cream, milk and 2 oz. of the sugar. Heat the mixture on low heat until it reaches a
While the milk and cream are heating, whisk the egg yolks and remaining sugar
together until they form a homogenous mass.
When the milk and cream mixture reaches a low simmer, add very small quantities into
the egg yolk/sugar mixture while whisking hard. Add back into the pot and heat slowly over medium-high heat
to 180° F, constantly stirring.
Strain into a bowl set in an ice bath and keep stirring until chilled in order to
stop the cooking process.
Let the mixture sit covered in the refrigerator overnight to mature.
Fish out vanilla bean. Place in an ice cream machine and let church for 15–20 minutes or until
soft service-consistency. (Do not overchurch; it will become grainy in consistency.)