Total Time
Prep 20 mins
Cook 20 mins

Great way to cool off on a hot day.


  1. Whisk yolks with sugar and salt in a large bowl. Set aside.
  2. Split vanilla bean lengthwise and scrape out seeds. Don't discard seeds.
  3. Combine beans, seeds, half and half and cream in a large saucepan. Bring just to a simmer (don't scorch the milk!).
  4. Gradually whisk the hot cream into the egg yolk mixture (don't get carried away or you'll end up with cooked eggs -- ick).
  5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (DO NOT BOIL!).
  6. Strain through a seive into a large bowl. Refrigerate until thoroughly chilled.
  7. Freeze in icecream maker according to manufacturer's directions. Makes 1 quart.