This ice cream explodes with twice the vanilla flavor of store-bought varieties.

　　

Ingredients

Makes 1 quart to serve 8

　　3 cups heavy cream

　　1 cup milk

　　1/2 cup granulated sugar

　　2 vanilla beans, split in half lengthwise

　　1 tablespoon pure vanilla extract

　　4 egg yolks

　　

Step 1

1. 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.

　　

Step 2

2. Place yolks in a bowl and whisk constantly, slowly pouring in 1 cup of the hot-milk mixture. Continue to whisk until smooth.

　　

Step 3

3. 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.

　　

Nutrition Per Serving

Per 1/2 cup: 410 calories

　　17g carbohydrates

　　4g protein

　　37g fat

　　235mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.