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Vanilla Bean Ice Cream


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  • 7 large egg yolks
  • 3/4 cup sugar
  • dash salt
  • 1 vanilla bean
  • 2 cups half and half
  • 1 1/2 cups heavy cream


Whisk egg yolks with sugar and salt in large bowl; set aside. Split vanilla bean lengthwise and scrape out seeds. Combine beans, seeds, half and half and heavy cream in a large saucepan. Bring just to a simmer. Gradually whisk hot cream into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (do not let it boil). Strain through sieve into large bowl. Refrigerate until thoroughly chilled. Freeze in ice maker according to manufacturer's directions.
Makes about 1 quart.

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