Instructions: In a food processor or blender grind vanilla bean with sugar until mixture is combined well.

In a metal bowl with an electric mixer beat egg yolks, milk and vanilla sugar. Set bowl over a pan of simmering water and beat for 8 to 10 minutes, or until thick and doubled in volume. Remove bowl from heat and set it in a bowl of ice water. Beat until cold. Add cream and beat until thickened and almost double in volume.

Transfer to an ice cream freezer and freeze according to directions.

This recipe yields about 1 quart.

Yield: 1 quart

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