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Vanilla Ice Cream

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Ingredients: 1 vanilla bean split lengthwise, 3 cups half-and-half, 3 cups heavy cream, 1/2 cup + 2 tablespoons sugar, and 8 egg yolks   

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Use a sharp paring knife to scrape out the seeds from the vanilla bean. Place the seeds and pods in a medium, heavy pot.   

DIRECTIONS

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Bring the half-and-half, cream, and sugar to a simmer over medium heat, whisking until the sugar dissolves. Allow to steep for 30 minutes, covered, away from heat.   

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In a large stainless steel bowl, whisk together the egg yolks. Gradually whisk in 1/2 cup of the hot half-and-half mixture, followed by the rest.   

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Pour the mixture into the saucepan and cook over very low heat, stirring frequently, until the custard thickens, approximately 10 minutes.    

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Custard should be thick enough to cover the back of a spoon.   

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Strain the custard into a large stainless-steel bowl set in an ice bath, discarding the vanilla pod. Stir occasionally until the custard is completely cold.   

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Pour the custard into an ice cream machine in batches, following the manufacturer's directions.    

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Churn until the ice cream is firm but not overly hard. Keep the ice cream in airtight containers in the freezer for up to three days.   

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