Homemade Ice Cream

Technically, it's frozen custard but no one will care when it tastes this good!

Ingredients

• 12 eggs

• 3 cups half and half

• 1 and 1/3 cups sugar

• Salt

• 1 vanilla bean OR 2 TBSP vanilla bean paste

• 3 cups heavy cream

Steps

1. Separate eggs and place yolks in small bowl. Whisk gently just to break up.

2. Pour half and half, sugar, and a pinch of salt into a heavy-bottomed pot. Scrape into pot the vanilla bean seeds then pod (OR paste, if using). Stir and warm over medium heat until steaming.

3. Add a little of the steaming half and half mixture into eggs to temper, then whisk eggs into steaming pot. Cook over medium, stirring constantly, until mixture coats the back of a spoon (170°F).

4. Remove vanilla bean pod (squeeze out liquid first!) and stir in heavy cream.

5. Pour into container and chill thoroughly. Freeze in an ice-cream machine after chilling or stir every few hours after moving to the freezer until frozen.

*Note: This recipe is doubled from the original and makes about two quarts.

Credit: Alice Roberts