Vanilla Bean Ice Cream

• 1 None vanilla bean, split lengthwise, seeds scraped out
• 1 cup milk
• 1 1/4 cups heavy cream
• 4 None egg yolks
• 1/3 cup granulated sugar

1. In a medium saucepan, combine vanilla bean pod, vanilla bean seeds, milk and cream. Bring just to a boil.
2. Meanwhile, whisk egg yolks and sugar in a medium bowl until creamy. Gradually whisk in hot milk mixture then transfer to saucepan. Stir over low heat, without boiling, until mixture thickens slightly.
3. Strain custard into a medium heatproof bowl and discard vanilla bean. Cover surface directly with plastic wrap and refrigerate for 1 hour, or until cold.
4. Transfer custard to an ice cream maker and churn according to manufacturer's instructions.
5. If an ice cream maker is unavailable, place custard in a shallow container, cover with foil and freeze until almost firm. Transfer to a large bowl and chop coarsely. Beat until smooth then pour back into freezer container, cover and freeze until firm. Repeat process 2 more times.

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

Taken from recipes-plus.com/api/v2.0/recipes/37642 (may not work)