Prep 9 hrs
Cook 20 mins
from website "The Concrete Runner
- 1 1⁄2 cups half-and-half
- 1 cup granulated sugar
- 1 whole vanilla bean, split and scraped
- 5 large egg yolks
- 1 1⁄2 cups heavy whipping cream
- 1. Heat the half + half, sugar, and vanilla beans and pod in a medium saucepan over low heat, whisking constantly to avoid a skin forming on the top of the mixture. Turn off the heat when the mixture is just about ready to start simmering – the mixture should coat the back of a metal spoon.
- 2. Beat the egg yolks by hand or in a stand mixer until slightly thick. Slowly drizzle in about half of the half + half mixture into the eggs, whisking constantly. This is tempering the eggs – if you pour it in too fast, your eggs will scramble… and no one wants Scrambled Egg Ice Cream.
- 3. Pour the egg mixture back into the pan with the remaining half + half mixture and heat on low or medium-low heat until thick, stirring constantly. It will start to get really thick and custard-like, which is what we are going for! Remove from heat when it begins to simmer.
- 4. Pour the now custard into a bowl with the heavy whipping cream and stir to combine. Take a piece of plastic wrap and gently press it on to the top of the custard so the entire top surface is covered. This will help prevent it from forming a skin on top. Chill in the refrigerator for at least 2 hours or overnight. (After 2 hours, mine was not nearly cold enough, so I let it sit until the next day. Just gently touch the top to feel how cold the custard is.).
- 5. Following the manufacturers directions, freeze in an ice cream maker until it reaches your desired consistency, about 20-30 minutes. Place mixture in an air tight container and place in freezer to harden for at least 8 hours.
- 7. Before cleaning the blade, lick off every last inch and moan in ecstasy. 8 hours is entirely too long to wait for something this delicious!
- 8. Top with your favorite toppings, or just eat it plain. IT IS THAT GOOD!