Rich Vanilla-Bean Ice Cream
Adapted from Good Housekeeping
1 vanilla bean
3/4 cup vanilla sugar (I used vanilla sugar)
3 cups half-and-half or light cream
4 large egg yolks
1/8 teaspoon sea salt
1 cup heavy cream or whipping cream
1. In heavy 3-quart saucepan, heat half-and-half to boiling over medium-high. Split vanilla bean open, and scrape out the seeds with the dull part of a knife blade. Add them to the half-and-half. Add the vanilla bean pod also. Leave in until boiling, and then remove vanilla bean pod.
2. Meanwhile, in a medium bowl, with a wire whisk (I used my KitchenAid), whisk egg yolks, vanilla sugar, and salt until smooth. Gradually whisk half-and-half into egg yolk mixture. Return mixture to saucepan and cook over medium heat, stirring constantly, just until mixture coats back of spoon (do not boil, or it will curdle). Remove from heat.
3. Strain custard through small-meshed strainer into large bowl; add heavy cream. Cover bowl and refrigerate until well chilled, at least 2 hours or up to overnight.
4. Freeze in ice-cream maker as manufacturer directs.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **