Vanilla Bean Ice Cream

If you would like smooth and velvety ice cream with a remarkable vanilla aroma, try this recipe.

For a more intense vanilla flavor, scrape the seeds from the vanilla beans into the cream mixture.

Yield: About 5 cups

INGREDIENTS

2-4 vanilla beans

2 cups milk

2 cups heavy cream

8 large egg yolks

1 cup sugar

DIRECTIONS

1: Split vanilla beans lengthwise and scrape out the seeds. Put beans and seeds in a heavy, large saucepan and add milk and cream. Bring mixture to a simmer. Remove from heat, cover and let stand 30minutes. Reheat to a boil. Remove from heat. Leave vanilla beans in mixture.

2: Have ready a strainer and two large bowls for the custard before you start to cook it.

3: Whisk egg yolks lightly in a large bowl. Add sugar and whisk until smooth. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Cook over medium-low heat, stirring and scraping bottom of pan constantly with a wooden spoon, until mixture thickens slightly and reaches 165-170 degrees on an instant-read thermometer; begin checking after 7 minutes. To check without thermometer, remove pan from heat, dip a metal spoon in sauce and draw your finger across back of spoon — your finger should leave a clear trail in mixture that clings to spoon. If necessary, cook another 1⁄2 minute and check again.

4: Do not overcook mixture or it will curdle. Pour mixture, with the vanilla beans, immediately into the second large bowl and stir about 1⁄2 minute to cool it. If mixture has slightly curdled (is not completely smooth), strain it into another bowl. If it still looks curdled, gradually pour mixture (without vanilla beans) into a blender or food processor with the motor running. This will save it. Pour mixture into a clean bowl. Return vanilla beans to mixture.

5: Cool mixture completely, stirring occasionally. Remove vanilla beans. To shorten the time required for the ice cream machine to churn-freeze it, refrigerate the mixture until cold.

6: Pour mixture into an ice cream machine and churn-freeze it until set. Meanwhile, chill a medium-large glass or stainless steel bowl or container in freezer. Transfer ice cream quickly to chilled bowl, cover tightly and keep in freezer until ready to serve. Soften slightly before serving.

Faye Levy is the author of “Fresh From France: Dessert Sensations.”