Ice Cream Laboratory (Vanilla)

Slice the vanilla bean lengthwise and

scrape out the seeds. Add both seeds and

pod to a saucepan with the cream and

milk. Heat gently until steaming (don’t

boil), then remove from heat and let

steep for 30 minutes.

Whisk egg yolks and sugar in a bowl

until pale and thick. Gradually whisk in

the warm milk mixture, then return

everything to the saucepan.

Cook over low heat, stirring constantly,

until the custard thickens and coats the

back of a spoon. Do not let it boil.

Strain the custard through a fine-mesh

sieve into a bowl and discard the vanilla

pod. Chill for at least 4 hours.

Churn the custard in an ice cream maker

according to the manufacturer’s

instructions. Freeze in an airtight

container until firm.