Vanilla Bean Ice Cream

This is a classic recipe for my Cuisinart Ice Cream Machine.  Although it requires a little more work than the simple vanilla ice cream recipe, it's definitely well worth the extra effort and is richer in flavor.  For the true vanilla lover, be sure to use fresh vanilla beans to capture the intense flavor.  For my machine, it is recommended that you place the freezer bowl in the back of your freezer where it is coldest. Be sure to place the freezer bowl on a flat surface in its upright position for even freezing. Generally, freezing time is between 16 and 24 hours. Shake the bowl to determine whether it is completely frozen.  This is a little time consuming, but so worth having this decadent, homemade ice cream on hand.

2  cups whole milk
2  cups heavy cream
1  cup granulated sugar, divided
pinch sea or kosher salt
1 whole vanilla bean, halved and seeds scraped
5 large egg yolks
1½ teaspoons pure vanilla extract

In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Bring the mixture just to a boil.

While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.

Once the milk/cream mixture has come to a slight boil, whisk about ¹∕³ of the hot mixture into the yolk/sugar mixture. Add another ¹∕³ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.

Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

Pour the mixture into the mixing bowl of the Cuisinart Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. You can remove from the freezer about 15 minutes before serving for softer ice cream.  I prefer to serve my ice cream right out of the freezer.

**This recipe is adapted from Cuisinart