Servings:
4 quarts
Prep Time:
10 mins
Total Time:
6 hrs 45 mins
Ingredients
-
2 quartshalf-and-halfsee savings
-
2 cupssugarsee savings
-
1vanilla bean, split, seeds removed and reservedsee savings
-
4 teaspoonsvanilla extractsee savings
-
24 largeegg yolkssee savings
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Directions
1.
In a large saucepan, combine half-and-half, sugar, reserved vanilla seeds, and vanilla extract. Cook over medium-high heat until mixture just begins to boil. Remove from heat and set aside.
2.
In a large bowl, whisk egg yolks until smooth. Using a ladle, pour 1 cup hot vanilla mixture in a slow steady stream into yolks, whisking constantly. In the same manner, add 3 cups hot mixture, 1 cup at a time. Add egg mixture to saucepan, whisking well.
3.
Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon or until temperature reaches 170 degrees on an instant-read thermometer, being careful not to let it boil.
4.
Pour custard into a fine-mesh sieve* and strain into a stainless-steel bowl set in an ice-water bath. Let cool to room temperature, stirring often. Cover custard well with plastic wrap or transfer to an airtight container. Refrigerate for 2 hours, stirring occasionally to prevent a skin from forming on custard.
5.
Pour custard into the container of a 4-quart ice-cream freezer. Freeze according to manufacturer's instructions.
Note:
*If you do not have a fine-mesh sieve, cheesecloth works just fine.
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