Vanilla Ice Cream

• 2 None vanilla beans, halved lengthwise, seeds scraped out
• 1 2/3 cups milk
• 1 2/3 cups heavy cream
• 8 None egg yolks
• 3/4 cup granulated sugar

1. In a medium saucepan, combine vanilla bean pods, vanilla bean seeds, milk and cream. Bring just to a boil then remove from heat.
2. Meanwhile, whisk together egg yolks and sugar in a large bowl until creamy. Gradually whisk in hot milk mixture. Transfer entire mixture to saucepan and stir over low heat, without boiling, until custard thickens slightly.
3. Strain custard into a large measuring cup or bowl and press plastic wrap directly over surface of custard. Let cool then refrigerate for 1 hour, or until cold.
4. Pour custard into an ice cream maker and churn according to manufacturer's instructions.
5. If you do not have an ice cream maker, transfer mixture to a shallow cake pan, cover with foil and freeze until almost firm. Transfer ice cream to a large bowl and chop coarsely. Beat with an electric mixer until smooth then pour back into cake pan and freeze until firm. Repeat twice more.

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

Taken from recipes-plus.com/api/v2.0/recipes/37447 (may not work)