- 3 cups heavy cream
- 2 cups milk
- 1 vanilla bean, split lengthwise
- 12 large egg yolks
- 1 cup sugar
- Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the seeds into the cream mixture and add the bean pod. Bring to a gentle boil over medium heat.
- Whisk the yolks and sugar in a medium bowl. In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine- mesh sieve into a heatproof medium bowl.
- Stir in the remaining 1 cup milk into the ice cream base and cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
- Pour the chilled custard into an ice cream machine. Churn according to the manufacturer's instructions. Pack into an airtight container and freeze until ready to serve.
Bourbon Chocolate Pecan Pie with Vanilla Bean Ice Cream
Mascerated Strawberries Over Chocolate Shortcakes And Vanilla Bean Ice Cream
Individual Plum Pies With Vanilla Bean Ice Cream
Chocolate, Chocolate Mousse Layer Cake With Vanilla Bean Ice Cream
Chocolate, Chocolate Mousse Layer Cake†with Vanilla Bean Ice Cream
Emeril's Warm Peach Pancakes With Vanilla Bean Ice Cream And A Drizzle Of Warm Caramel Sauce
Vanilla Ice Cream With Sweet Red Bean Paste
Vanilla Bean Ice Cream
Chocolate Banana Ice Cream
Rhubarb Cobbler With Vanilla Bean Ice Cream