| Pour
milk and cream into top half of a double boiler placed over
water. Scrape seeds from vanilla bean into milk, adding bean.
Bring to a simmer over medium heat, stirring, until mixture
comes to a gentle simmer and begins to thicken, about 20 minutes.
In a
bowl, whisk together egg yolks and sugar until thick and smooth.
Slowly
whisk in 1 cup of hot cream mixture, stirring constantly.
Pour this mixture back into cream mixture in double boiler,
stirring constantly. Cook over medium heat until mixture thickens
and coats the back of a spoon, about 15 minutes. Strain mixture
into a bowl. Cool mixture completely, then transfer to a covered
bowl and refrigerate overnight.
Pour
mixture into an ice cream maker and process, about 30 minutes
for "soft-serve" style ice cream.
|
