Vanilla Bean Ice Cream

Homemade vanilla ice cream is simple to make and tastes so much better than the store bought ice cream. You don't need an ice cream machine to make this recipe but using one makes it easier to get consistent results.

The vanilla seeds add some texture to the ice cream and the small black specks are the mark of authentic vanilla ice cream. If you prefer your ice cream without the specks then pour the cream mixture through a strainer before combining it with the egg mixture.

Ingredients
2 1/2 cups heavy whipping cream (or half light cream and half heavy cream)
1 whole vanilla bean
4 Large egg yolks
1/2 cup sugar

Pour cream into a saucepan. Use a sharp knife to split the vanilla bean length and scrape out the seeds inside. Stirs the seeds and empty vanilla pod into the pot. Bring the mixture almost to a boil over medium heat. Reduce heat to low and allow vanilla flavor to infuse for 30 minutes, stirring occasionally.

Put the eggs yolks and sugar in a bowl and whisk together to make a smooth pale yellow mixture. Remove the vanilla pod and slowly add the hot cream mixture to the egg mixture while stirring. When completely mixed pour the entire mixture back into the saucepan. Cook over medium heat while stirring constantly until the mixture is thick enough to coat the back of the spoon. Do not let the mixture boil.

Remove from heat and pour mixture into a bowl to cool. You can place a sheet of plastic wrap directly on the custard to prevent a skin from forming while it cools.

If using an ice cream machine, follow the manufacturer's directions to churn and freeze the custard. Alternatively, freeze the custard for 1 - 2 hours until it begins to set around its edges. Beat the custard with a fork or food processor until smooth and then return to the freezer for about 2 hours until fully set.