Instructions: Bring milk, 1/4 sugar and vanilla seeds and pod to 175 degrees in heavy saucepan over medium heat. Stir occasionally to dissolve sugar & break up vanilla seeds. Meanwhile, beat remaining sugar with yolks until mixture turns pale yellow and thickens so that it falls in ribbons, about 2 minutes with an electric mixer or 4 minutes with a whisk. Remove 1/2 cup hot milk from pan and slowly whisk it into beaten yolks. Then gradually whisk yolk mixture into saucepan and, stirring constantly, heat this mixture over med-low heat to 180 degrees, 8-10 minutes. Remove saucepan from heat.

Strain custard into a plastic or nonreactive metal bowl and stir in cream.

Retrieve vanilla pods from strainer and add them to the mixture. Place bowl in a larger bowl of ice water to bring custard to room temperature. Seal container and refrigerate until custard is no more than 40 degrees, 4-8 hours. (This is unnecessary with self-contained electric model). Remove vanilla pods (or add extract) and pour custard into an ice cream machine.

Churn until frozen. For Chocolate Ice Cream: Follow Master recipe, omitting vanilla bean and adding 2 tablespoons sugar to the original 1/4 cup in first step. When the egg mixture has reached the ribbon stage, beat in 1/3 cup unsweetened cocoa powder until mixture is smooth. Add 1 teaspoon vanilla extract before freezing.

Comments: This is something I would make on a special occasion such as a family get-together. Id make it without the yolks, though, and use egg substitute instead; and Id use low-fat evaporated milk for the heavy cream. (And Id make it chocolate!(g) ) Best,

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