Tillamook vanilla copy

A remake of Tillamooks Vanilla ice cream using half and half

Heat all ingredients except vanilla extract, in heavy bottom pan or over a double boiler to get to proper heat without splitting egg yolks. Take half or more of a vanilla bean, split and scrape out seeds and put pod and seeds in mixture. After its done heating, or before you churn, you can take the pod part out. The longer its there, the better the flavor. I used my Vita Mix and mixed and brought it up to temperature safely in there. You can add a drop or two of annatto to give it a pale yellow color if you desire.

Do not allow to boil. Bring to 85C or 185F stirring constantly. Have an ice bath ready to cool it down quickly. When the mixture is room temperature, stir in the vanilla extract. Chill in fridge for 6 hours or over night to allow the ingredients to bloom. After that, use your ice cream maker as usual, then freeze into a container. Put some freezer paper, Saran wrap, parchment paper or whatever you have like that to cover the top and put cover on and freeze overnight.