Instructions: Split the vanilla bean in half lengthwise and scrape the seeds into a non-aluminum saucepan. Add the pod and cream. Gently heat over medium heat until hot, about 4 minutes.

Meanwhile, mix the sugar and eggs with an electric mixer until thick and yellow, 1 minute. Stir in some of the hot cream, then return the mixture to the pan. Cook over low heat, stirring constantly, until thickened slightly, about 5 minutes.

Immediately pour the mixture through a fine strainer to remove any lumps. Press on the vanilla bean to extract all the seeds and flavor. Discard the pod. Stir in the buttermilk. Chill the mixture thoroughly, at least 5 hours.

Freeze in an ice cream maker according to the manufacturers directions. Store in a plastic container, covered airtight.

To serve, let the ice cream rest at room temperature until it softens slightly, about 15 minutes. Serve immediately.

This recipe yields about 3 1/2 cups.

Comments: You can create a buttermilk substitute when baking if you have none on hand: Add enough milk to one tablespoon of lemon juice or white vinegar to equal one cup. Stir and let the mixture stand about five minutes.

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