Vanilla Ice Cream

Instructions

1. 1

   In a small saucepan over medium heat, warm the milk, cream, vanilla bean and seeds.

2. 2

   In another saucepan off the heat, combine the sugar, cornstarch and salt. Whisk in the egg yolks. Stir in the milk mixture.

3. 3

   Cook over medium-low heat, stirring constantly with a wooden spoon and scraping the sides and bottom of the saucepan, until the mixture thickens and coats the back of a spoon. Strain through a sieve. Pour into a bowl and let cool.

4. 4

   Cover with plastic wrap directly on the surface of the cream. Refrigerate for about 2 hours or until completely chilled. If desired, place the bowl over an ice bath for faster chilling.

5. 5

   Churn the cream in an ice cream maker, following the manufacturer’s instructions, until it thickens. Transfer to an airtight container and freeze for 2 hours.

6. 6

   If the ice cream is too firm, allow to sit at room temperature for a few minutes before serving. The ice cream will keep for about 2 weeks in the freezer.