Name: Vanilla Bean Ice Cream
Ingredients: ¾ cup granulated sugar; 2 Tbsps cornstarch; ⅛ tsp table salt; 1½ cups milk; 1½ cups half-and-half; 2 large egg yolks; 1 vanilla bean, split lengthwise

You can make the entire recipe in advance and scoop out servings as you would any other ice cream. Another choice (and my favorite) is to have the custard ready to pour into the ice cream maker and let the guests be filled with anticipation as the machine spins in the kitchen.

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Vanilla Bean Ice Cream

Makes: 1 quart

Ingredients

¾ cup granulated sugar
2 Tbsps cornstarch
⅛ tsp table salt
1½ cups milk
1½ cups half-and-half
2 large egg yolks
1 vanilla bean, split lengthwise

Instructions

Whisk together the first 3 ingredients in a large heavy saucepan. Gradually whisk in the milk and half-and-half. Cook over medium heat, stirring constantly, 10 to 12 minutes or until the mixture thickens slightly. Do not simmer. Remove from the heat.
Whisk the egg yolks together until slightly thickened in a medium mixing bowl. Gradually whisk about 1 cup of the hot milk mixture into the yolks, then pour them into the remaining hot mixture, whisking constantly. Scrape seeds from vanilla bean into the hot mixture. Allow to cool 30 minutes, stirring occasionally.
Place plastic wrap directly on the surface of the custard (to prevent a film from forming), and chill 8 to 24 hours.
Pour the custard into the freezer container of a 1 1/2-quart electric ice-cream maker, and freeze according to the manufacturer’s instructions.