Vanilla Bean Ice Cream

Directions

1. 1
   Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
2. 2
   Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
3. 3
   Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
4. 4
   Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.)
5. 5
   *Vanilla extract may be substituted.
6. 6
   Try these twists!
7. 7
   Chocolate-Raspberry Ice Cream: Before transferring ice cream to a container for further freezing, stir in 4 oz. finely chopped semisweet chocolate, and gently fold in 1/4 cup melted seedless raspberry preserves.
8. 8
   Coconut Cream Pie Ice Cream: Reduce milk to 1 cup. Stir 1 cup coconut milk into sugar mixture with milk. Before transferring ice cream to a container for further freezing, stir in 3/4 cup toasted, sweetened flaked coconut.