Vanilla Ice Cream

Vanilla Ice Cream

1 vanilla bean cut in half

3/4 C. sugar

5 egg yolks

1 C. half and half

2 C. heavy cream

dash of salt

Add sugar and egg yolks to a pan and blend well. Scrape the inside of the vanilla bean and add it to the egg mixture. Add the bean pod also. Add the half and half. Over low heat cook the mixture, stirring constantly with a whisk, until the mixture is thick and creamy, about 10 minutes. (You can also use a double boiler)

Remove from heat and let cool. Whisk in the heavy cream and a dash of salt. Chill thoroughly. Remove bean pod before freezing.

Transfer the cream mixture to your ice cream machine and freeze according to the manufacturers instructions.


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