2 cups of heavy cream
2 cups of whole milk
1 vanilla bean, split lengthwise
2 eggs
1/2 cup of sugar
2 tablespoons of vanilla extract
2 cups of heavy cream
2 cups of whole milk
1 vanilla bean, split lengthwise
2 eggs
1/2 cup of sugar
2 tablespoons of vanilla extract
Combine the heavy cream and whole milk with the vanilla bean
When it's almost boiling, remove from heat, cover the pot, and let it cool until it's almost cold
Remove the vanilla bean
Beat the eggs with the sugar and vanilla extract until a light yellow color is achieved
Mix in some of the milk with the egg mixture, then add the remaining milk
Heat in a saucepan over low heat until the cream thickens enough to cover the back of a spoon
Scrape the seeds from the vanilla bean and add them to the cream
Chill in the refrigerator
When chilled, churn in an ice cream maker.
