Sour Cream Ice Cream

• 2 cups half-and-half
• 1 cup sugar
• 1 vanilla bean, split lengthwise
• 8 large egg yolks
• 2 cups sour cream

1. In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat.
2. In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking.
3. Return custard to pan and cook over moderately low heat, stirring, until 170u0b0F on a candy thermometer. Remove pan from heat.
4. Scrape seeds form vanilla bean into custard and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl.
5. Chill custard until cold and freeze in an ice-cream maker. Transfer soft ice cream to freezer-proof container and freeze until hard, approximately 1-2 hours. Makes about 1 quart.

sugar, vanilla bean, egg yolks, sour cream

Taken from www.food.com/recipe/sour-cream-ice-cream-192115 (may not work)