Thomas Jefferson’S Vanilla Ice Cream

• 2 quarts heavy whipping cream
• 1 cup sugar
• 1 vanilla bean
• 6 large egg yolks

1. In a large heavy saucepan, combine cream and sugar. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.
2. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly.
3. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160u0b0, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
4. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of custard. Refrigerate several hours or overnight.
5. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze for 4-6 hours or until firm. Repeat with remaining mixture.

heavy whipping cream, sugar, vanilla bean, egg yolks

Taken from www.tasteofhome.com/recipes/thomas-jefferson-s-vanilla-ice-cream/ (may not work)