Vanilla Frozen Custard

DIRECTIONS

1. Cut off the ends of the vanilla bean, slice it lengthwise and scrape the paste out of the pods. An alternate method to get the paste out of the pod is to cut off an end and run the dull side of a knife along the length of the bean with pressure. The former method will expose more of the surface area of the bean. Set the bean pods and paste aside.
2. Heat the milk, cream, bean pods and paste in a pot and bring to a boil.
3. Add the egg yolks to a mixing bowl and mix on medium speed for two minutes.
4. Slowly add the sugar to the egg yolks and continue mixing on medium speed for 10 minutes or until the mixture becomes thick and pale in color.
5. Pour one cup of the boiled heavy cream and milk mixture into the bowl containing the yolk and sugar mixture and blend for one minute.
6. Take the egg yolk mixture and add it to the pot with the remaining cream and milk mixture.
7. Turn heat to low and let it cook slowly for about 15 minutes, stirring frequently with a wooden spoon. Make sure you get the corners. Do not allow it to boil.
8. When mixture begins to thicken, test that it’s ready by dipping the spoon into the cream and run your (clean, please) finger down the back of the spoon. If the streak remains that means it’s ready.
9. Chill the mixture in your refrigerator for one full day before you make the ice cream.
10. Follow the instructions on your ice cream maker. If your ice cream maker capacity is one quart, you can reserve half of the mixture for up to three days in the fridge and enjoy a second round of this yummy treat.