Instructions: Split vanilla bean lengthwise and scrape. In a medium saucepan, heat milk, vanilla bean, and scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes. Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.

Meanwhile, return milk to a simmer. Remove vanilla bean. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon. Remove from heat and immediately stir in cream.

Pass mixture through a strainer into a medium bowl, set over an ice bath so it begins to chill. Stir in vanilla extract, then freeze in an ice-cream maker according to manufacturers instructions.

Makes about 1 quart.

Yield: 1 quart

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