french vanilla bean ice cream makes 1.5 quarts
from Jill O'Connor's Simple French Desserts, Chronicle Books, 2000.

1 vanilla bean
2 c. whole milk
2 c. heavy cream
6 egg yolks, beaten
1 c. sugar
pinch of salt
2 t vanilla extract

1. Using the tip of a sharp paring knife, slice the vanilla bean in half lengthwise. Use the back of the knife to carefully scrape the sticky vanilla seeds from the pod. Combine the milk and cream in a medium saucepan. Add the seeds and the pod to the milk and cream. The seeds will stick together in little globs; use a whisk to vigorously disperse them through the mixture.

2. Heat the milk mexture over medium heat until small bubbles begin to form around the edges of the pan and it is just about to boil. Remove from heat and cover. Let the milk mixture infuse for 30 minutes to 1 hour. Remove the vanilla bean from the pan, but do not strain; you want to keep the little black vanilla seeds in the final custard.

3. In a large bowl, whisk the egg yolks, sugar, and salt together until smooth. Slowly whisk the cooled milk mixture into the yolks. Return the mixture back to the saucepan.

4. Cook the custard, stirring it constantly over low heat, until it thickens enough to coat the back of the spoon; your finger should leave a cleal line through the custard when drawn down the back of the spoon. (Be very careful not to allow the custard to get too hot, or even close to boiling; the custard will curdle and separate if it does.) Immediately remove the custard from heat and quickly strain it through a fine-meshed sieve into a bowl. Stir in the vanilla extract.

5. Place the bowl of custard over a larger bowl filled with ice and water, and let cool, stirring occasionally. When cool, remove the bowl from the ice water and cover with plastic wrap, pressing it into the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight. The custard must be completely cold before being frozen in an ice cream maker.

6. Freeze the custard in an ice cream maker according to the manufacturer's instructions. Store the ice cream in a resealable plastic or stainless steel container in the freezer until ready to serve. Ice cream is best served within a few hours of being made.