Homemade Vanilla Ice Cream

Hot days are upon us which means frozen treats are as well! My grandfather used to make his own ice cream during the winter with snow and a hand crank ice cream maker- The BEST ever ice cream I ever had. I miss that so much I have begun to make my own ice cream. Not with snow of course, though that would be a triple treat!
My friend gave me this and she says her mother copied it from a Better Homes and Garden book ( magazine?)  Not sure which year but it is not my recipe.

Vanilla Ice Cream

1 whole vanilla bean
1  3/ 4  cups heavy cream
3/4 cup milk
1/2 cup sugar ( divide)
1/4 teaspoon kosher salt
5 large egg yolks
2 teaspoons vanilla extract

In heavy saucepan stir together cream, milk, half the sugar, and the salt and vanilla.
Heat this over medium-high heat until the mixture  starts to bubble . Remove from heat and cover.
Place egg yolks in a medium bowl and whisk. Add in the remaining sugar until smooth.  Set aside. Uncover the cream mixture and heat over medium-high heat until almost simmering. Reduce heat back to medium.
Using a ladle,  scoop some of the hot cream,  whisking constantly at the same time as you pour into yolks one scoop at a time. pour into yolks. Stirring constantly , slowly pour yolk mixture into hot cream in saucepan. Continue to cook on medium, stirring constantly and making sure you scrap the entire bottom of the pan. Make sure nothing burns.  Cook until mixture goes from the consistency of heavy cream to that of a thin puree.
 Remove the pan from heat and immediately pour through a fine-mesh sieve into a measuring cup or small bowl.
Set the bowl in a larger bowl of ice water and stir frequently with a clean spatula until it is all cooled off.  Remove and cover. You will refrigerate for at 3-4 hours until completely cold. Follow the ice cream maker instructions after this.


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