Versatile French Vanilla Ice Cream

• 1 whole vanilla bean
• 2 cups half-and-half
• 4 large egg yolks
• 2/3 cup sugar
• 1 cup heavy cream

1. Manufacturer's directions.
2. Split the vanilla bean, lengthwise and scrape the
3. Beans Into a medium sauce pan. Heat the half & half & vanilla until warm- not hot.
4. In a bowl, whisk the egg yolks until blended. Add the sugar and about 1/2 of the warm half and half.
5. Stir to combine well and add the mixture back to the saucepan. Whisk briskly while combining.
6. Cook over medium heat until the mixture coats the back of a silicone spatula (about 10-12 minutes).
7. Place the pan with the custard in an ice bath to cool, stirring occasionally, until it reaches room temperature. Add the cream and stir well.
8. Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.
9. Freeze in the ice cream maker according to the manufacturer's directions. Makes about a quart.

vanilla bean, egg yolks, sugar, heavy cream

Taken from www.yummly.com/recipe/Versatile-French-Vanilla-Ice-Cream-1676551 (may not work)