Vanilla Bean Ice Cream - 6 cups (twelve ½-cup servings)

Makes about 6 cups (twelve ½-cup servings)

2 cups whole milk 2 cups heavy cream 1 cup granulated sugar, divided Pinch of salt 1 whole vanilla bean, halved and seeds scraped 5 large egg yolks 1½ teaspoons pure vanilla extract

Nutritional information per serving (based on ½ cup): Calories 254 (62% from fat) • carb. 20g • pro. 3g • fat 18g • sat. fat 11g • chol. 148mg • sod. 51mg • calc. 85mg • fiber 0g

1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Bring the mixture just to a boil. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. 2. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick. Once the milk/cream mixture has come to a slight boil, whisk about ¹∕³ of the hot mixture into the yolk/sugar mixture. Add another ¹∕³ of the mixture, then return the combined mixture to the saucepan. 3. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours, or overnight. 4. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.