2 cups (480 ml) half-and-half cream
5 large (90 grams) egg yolks
2/3 cup (135 grams) granulated white sugar
1 vanilla bean or 1 1/2 teaspoons pure vanilla extract or vanilla bean paste
In a small saucepan, over medium-high heat or in the microwave.
Bring the half-and-half and the vanilla bean o the scalding point.
Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy.
You can do this with a wire whisk or a hand mixer. Gradually pour the scalding half-and-half into the whipped egg yolk mixture.
Make sure you keep whisking constantly so the eggs don’t curdle. If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C).
The term ‘coat a spoon’ is a technique used mainly as a way to test when an egg-based custard or sauce is done.
A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook.
At this point stir in the vanilla extract, if using.
Cover and let cool to room temperature and then refrigerate the custard until it is cold for several hours but preferably overnight.
Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer’s instructions.
Once made, transfer the ice cream to a chilled container and store in the freezer.
Makes about 3 cups. Preparation time 40 minutes.