Frozen Creme Anglaise (Vanilla Ice Cream)

• 1 cup milk
• 1 cup heavy cream
• 1 vanilla bean, split lengthwise
• 7 large egg yolks
• 1/2 cup sugar

1. In a saucepan, combine milk, cream and vanilla bean and bring to a simmer.
2. Remove from heat and let steep for 15 minutes.
3. Scrape seeds from bean into milk-cream mixture; discard bean.
4. Place yolks in bowl; add sugar and whisk vigorously for about 30 seconds.
5. Fill a large bowl with ice and water and place a second bowl over ice bath.
6. Set a fine-mesh strainer over top bowl.
7. Over medium heat, bring milk-cream mixture to a simmer, then pour it slowly into yolks while whisking continuously.
8. Pour mixture back into pan and continue stirring over medium heat until thick enough that you can dip in a spoon and then draw a line through the custard that coats it, about 2 to 4 minutes.
9. Pour sauce through strainer over ice bath and stir until cold.
10. Refrigerate until ice cold, then place in ice-cream maker and freeze according to manufacturers instructions.

milk, heavy cream, vanilla bean, egg yolks, sugar

Taken from cooking.nytimes.com/recipes/1012509 (may not work)