3 cups heavy cream
1 cup milk
1/2 cup granulated sugar
2 vanilla beans
1 tablespoon pure vanilla extract
4 egg yolks
Directions: one line for each direction. When saved the lines will be numbered.
Combine the cream, milk, sugar, vanilla beans and extract in a saucepan over medium heat. Cook until hot but not boiling, about 10 minutes. Remove from the heat. Carefully remove vanilla beans and scrape the softened seeds from the pods back into the saucepan; discard pods.
Place yolks in a bowl and whisk constantly, slowly pouring in 1 cup of the hot-milk mixture. Continue to whisk until smooth.
Slowly pour the egg mixture into the saucepan, whisking constantly until well combined. Place saucepan over medium heat and stir constantly until the mixture is thick enough to coat the back of a spoon (6 to 8 minutes); it should never boil.
Strain mixture into a bowl. Cool to room temperature, then freeze in an ice cream maker according to manufacturer's instructions.
