Vanilla Ice Cream

• 4 cups heavy cream
• 3 egg yolks
• ¾ cup granulated sugar
• 1 vanilla bean, split and seeds removed

1. Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop.
2. In a medium-sized sauce pot, bring the cream, half of the sugar, and the vanilla beans and pod to a simmer
3. Meanwhile, in a medium-sized bowl whisk together egg yolks and remaining sugar until light
4. Slowly add hot cream to the egg mixture, ¼ cup at a time, whisking all the while.
5. Return the pot to the stove and cook over low heat, stirring constantly with a rubber spatula, until it is thick enough to coat the back of a spoon.
6. Transfer the custard to the ice bath and cool it, stirring occasionally, until it is cool to the touch. Remove from the ice bath, cover, and refrigerate until cold.
7. Spin in the ice cream maker following the manufacturer’s instructions.

Yield: 1 1/2 quarts