CLASSIC VANILLA ICE CREAM
Steps:
- Cut bean in half lengthwise and scrape out seeds using knife tip. Combine with half-and-half in heavy saucepan. Bring to simmer then remove from heat, cover and let sit for 30 minutes. Whisk yolks and sugar together in separate bowl. Return pan to stove and bring to simmer again. Slowly add half-and-half to yolks, wisking constantly. Return mixture to pot and cook over low heat, stirring constantly, until custard thickens (do not simmer or boil). Pour through a strainer into a bowl set over another bowl of ice water. Stir occasionally until cooled. Refrigerate until cold than freeze in ice cream maker, then freeze at least four hours until firm.
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