So yummy, you’ll never buy store bought again! This recipe also makes a great base for chocolate-chip ice-cream; just add mini-chocolate chips when churning.
1 quart heavy cream
1 quart 1/2 and 1/2
2 cups sugar
4 large egg yolks
1 vanilla bean, cut and beans scraped out
2 Tbls vanilla extract
Beat eggs with whisk; slowly add sugar and beat thoroughly. Add 1 pint heavy cream and beat again. Stir in 2 Tbls. vanilla extract, and meat of vanilla bean. Pour mixture into a large saucepan and heat over low heat, stirring often until mixture is lukewarm (110-120 degrees). Remove from heat, cover and cool in your refrigerator one hour. Add remaining heavy cream and 1/2 and 1/2 and mix thoroughly. Churn according to you ice-cream maker directions. Freeze according to your ice-cream maker directions.
Serve with your favorite toppings! Yummmm!