Foolproof Ice Cream

Directions

1. 1
   Heat milk and cream in a small saucepan with some sugar to 175 degrees. (Use a candy thermometer!)
2. 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. 3
   Slowly pour a small amount of the heated milk-cream-sugar mixture into the egg yolks, whisking constantly as you pour.
4. 4
   Whisk the thinned egg yolks back into the saucepan containing the remaining milk-cream-sugar.
5. 5
   Scrape the insides of the vanilla bean into the saucepan.
6. 6
   Heat to 180 degrees.
7. 7
   Pour the cooked custard through a fine mesh strainer into a container.
8. 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. 9
   Churn for 30 mins. If you have any add-ins, add to the ice cream for the last 30 seconds.
10. 10
    Put in the freezer in an air-tight container for 2-4 hours to harden completely.
11. 11
    30 mins. before serving, transfer from the freezer to the fridge.