French Vanilla Ice Cream

Here's the recipe for the best vanilla ice cream I have ever tasted. --Wolvie

1 cup milk
2/3 cup sugar
2 vanilla beans, cut in half lengthwise
9 large egg yolks, at room temp
2 cups heavy cream

Combine milk, sugar, and vanilla beans in a double boiler and heat over barely simmering water. Lightly beat yolks. When milk mixture is almost to the point of boiling, pour a little into the yolks to warm them. Stir and add a bit more hot milk.

Pour warmed yolks into the milk in a slow, steady, stream, stirring all the while. Continue to cook, stirring constantly, over hot, not boiling, water until the mixture coats the spoon. Remove from heat and place into a bowl.

Press saran wrap or wax paper directly onto the surface of the custard and let cool to room temp.

Add cream to custard and refrigerate for several hours.

Just before freezing, remove vanilla beans and scrape seeds into the mixture. Stir and pour into ice cream maker - freeze according to mfg's directions.

Sometimes I add other things to this, brownie chucks, espresso, etc. It is a great ice cream!

Source of recipe: Lee Bailey's Country Desserts