Vanilla Bean Ice Cream

Vanilla Bean Ice Cream

                Ingredients                Yield: 1.5 L (1.5qts)

• 500ml (2c)   Heavy Cream
• 500ml (2c)   Milk
• 200g (1c)     Granulated Sugar
• 2     Vanilla Beans, seeds scraped
• 8     Egg Yolks
• 10ml (2tsp)  Vanilla Extract

                Instructions

1. Combine cream, milk, vanilla beans and extract into a pot. Bring to a simmer over medium-high heat to scald.
2. While cream mixture is heating up, cream egg yolks and sugar until it turns a pale yellow colour. Should also be thicker when mixed enough.
3. When cream has scalded add slowly to egg to temper the yolks. Do not add to fast or you will cook the yolks. When the bottom of the bowl is warm add the yolk mixture back to the pot.
4. Bring up to 165-170 degrees Fahrenheit or until it coats the back of a spoon (nappe).
5. Remove from heat and pass through a strainer. Place into a container and allow to cool for 8 hours or overnight.
6. Churn in ice cream maker. Times will vary depending on the machine so follow manufacturers instructions. Most common home models are 15-30 minutes.
7. Serve immediately for soft serve or place in freezer for at least 4 hours for harder ice cream. 

Check out the video!!!!
http://youtu.be/XKc7lTJ_nuE