Instructions: Heat the milk with the vanilla beans (that have been split in half, lengthwise) until just below boiling point. Set aside to infuse for 15 minutes. Remove the beans.

Beat the egg yolks until creamy. Beat 2 Tb of the hot milk into the egg mixture, then beat in the remaining milk, a little at a time. Stir in the sugar, then transfer to a double boiler and cook over a gentle heat, stirring constantly, until the mixture coats the back of a wooden spoon. Do not allow the mixture to boil, or it will curdle.

Remove from the heat, dip the pan into cold water to stop the cooking process, then cool. Stir in the cream, add any flavorings. Transfer to an ice cream maker and freeze.

Makes about 4 cups.

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