Vanilla Bean Ice Cream

• 9 cups milk, divided
• 1 (12 ounce) can evaporated milk
• 1 cup sugar
• 2 vanilla beans, split and seeds scraped
• 3 large eggs, lightly beaten
• 1 (14 ounce) can sweetened condensed milk
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 tablespoon fresh lemon juice
• 1 12 teaspoons vanilla extract

1. In a medium saucepan, combine 4 cups milk, evaporated milk, sugar, and vanilla bean seeds over medium heat.
2. Cook for 8-10 minutes, stirring occasionally, until milk is heated and sugar is dissolved; do not boil.
3. Gradually add 2 cups hot milk mixture to eggs, beating to combine well.
4. Pour egg mixture into remaining hot milk mixture, whisking constantly.
5. Cook for 2 minutes, whisking constantly.
6. Remove from heat; cool for 30 minutes and strain through screen colander or cheese cloth into large bowl.
7. In same large bowl, combine milk mixture, condensed milk, pudding mix, lemon juice, and vanilla extract, whisking to combine well.
8. Cover and chill completely.
9. Add remaining 5 cups of milk, stirring to combine well.
10. Pour ice cream mixture into container of ice cream freezer and freeze according to manufacturer's instructions.
11. Spoon ice cream into a freezer-safe container, and freeze for at least 4 hours for a firmer texture.

milk, milk, sugar, vanilla beans, eggs, condensed milk, vanilla instant pudding, lemon juice, vanilla

Taken from www.food.com/recipe/vanilla-bean-ice-cream-461863 (may not work)