Foolproof Ice Cream

• 4 egg yolks
• 1.5 cups heavy cream
• 1.5 cups whole milk
• 3/4 cup sugar
• 1 vanilla bean

1. Heat milk and cream in a small saucepan with some sugar to 175 degrees. (Use a candy thermometer!)
2. Meanwhile, beat the yolks with the remaining sugar at least 2 min. with an electric mixer or 4 min. with a whisk until pale yellow.
3. Slowly pour a small amount of the heated milk-cream-sugar mixture into the egg yolks, whisking constantly as you pour.
4. Whisk the thinned egg yolks back into the saucepan containing the remaining milk-cream-sugar.
5. Scrape the insides of the vanilla bean into the saucepan.
6. Heat to 180 degrees.
7. Pour the cooked custard through a fine mesh strainer into a container.
8. Chill custard to 40 degrees or lower. (I usually make the custard right before I go to sleep so it can chill in my refrigerator overnight.)
9. Churn for 30 mins. If you have any add-ins, add to the ice cream for the last 30 seconds.
10. Put in the freezer in an air-tight container for 2-4 hours to harden completely.
11. 30 mins. before serving, transfer from the freezer to the fridge.

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

Taken from food52.com/recipes/275-foolproof-ice-cream (may not work)