This recipe started out as a textbook ice cream learned in college, then modified to become a family favorite.
French Vanilla Bean Ice Cream
Smooth vanilla ice cream with rich flavor. For use in 2-quart ice cream machine.
Put the milk in a pot and start warming.
Split the Vanilla Bean Pod, removing the beans. Put the beans and the pod into the milk.
Bring to a simmer, stirring frequently.
While the milk warms - in a large bowl whisk the yolks, sugar and salt together until frothy.
Temper the eggs by adding about a quarter of the milk to the egg mixture, whisking as you go. Continue doing this until all of the milk has been added.
Return the mixture to the pot and the heat. Stir and cook until nice and creamy. The thickness will be heavy cream texture, it will coat the back of the spoon instead of running off like milk. It will reach this consistency around 165-170 degrees Fahrenheit.Must cook until 165F, it will not thicken until that temperature. Do NOT cook over 184 degrees, otherwise you will end up with scrambled eggs at the bottom of the pot.
Immediately change containers and mix in the cold cream. Either put container into an ice bath or allow to refrigerate over night.
Chill to about 40F. After it has chilled, strain the mixture to remove any scrambled eggs and the vanilla pod.
Churn the mixture into Ice Cream
Following the manufacturer directions for your ice cream machine, churn the mixture and then freeze for at least four hours.