Vanilla Bean Ice Cream

Directions

1. 1
   Combine the milk and cream in a medium saucepan.
2. 2
   Use a sharp knife to split the vanilla bean in half lengthwise.
3. 3
   Use the blunt edge to scrape out the seeds.
4. 4
   Stir the seeds and bean pod into the milk/cream mixture.
5. 5
   Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
6. 6
   Combine eggs, egg yolks, and sugar in a medium bowl.
7. 7
   Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about 2 minutes.
8. 8
   Remove the vanilla bean pod from the milk/cream mixture and discard.
9. 9
   Measure out 1 cup of the hot liquid.
10. 10
    With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream.
11. 11
    When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixtue and stir to combine.
12. 12
    Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon.
13. 13
    Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely (about 2 hours).
14. 14
    Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes.
15. 15
    The ice cream will have a soft, creamy texture.
16. 16
    If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
17. 17
    Remove from freezer about 15 minutes before serving.