Prepare Vanilla Ice Cream

Cut the vanilla bean in half (lengthwise) and scrape the seeds out of the exposed innards.

Combine the seeds and the scraped pod with the milk and heavy cream and place in a medium sized heavy bottom pan.

Bring to a simmer, shut off heat and let infuse for 10 minutes. After infused, return to the heat and bring to a simmer.

Meanwhile, in a mixing bowl, combine the remaining Vanilla Ice Cream ingredients and whisk together.

Once the vanilla milk mixture is simmering, pour ⅓ of it into the egg mixture and temper (this allows the egg temperature to rise, so it doesn’t scramble when the mix is added to the pan).

Add the tempered egg mixture back to the pan. On low heat, with a wooden spoon, stir until it starts to thicken. It should coat the back of the spoon, which is called nappe.

Remove from heat, strain and place on an iced bath until cool. Once cool, place in your ice cream machine and follow the manufacturer’s instructions. Place in the freezer.