| Yield | |
|---|---|
| Source | Cooking Light, July 2006 |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Cooking Light, July 2006 |
| Prep time | 1 1⁄2 hours |
| 3 1⁄3 | Cup | Milk (2% reduced-fat) |
| 1 | Cup | Half-and-Half |
| 1 | Vanilla Bean (split or 2 teaspoons vanilla extract) | |
| 1 | Cup | Sugar |
| 3 | Egg Yolks |
1.Combine milk and half-and-half in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to pan. Bring milk mixture to a boil. Remove from heat. Remove vanilla pod; discard.
2.Combine sugar and egg yolks; beat with mixer at high speed until thick and pale. Gradually add half of hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat for 2 minutes, stir constantly.
3.Place pan in an ice-filled bowl. Cool, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.