This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

　　

Ingredients

Makes about 5 cups

　　3 cups heavy cream

　　1 cup whole milk

　　2 cups sugar

　　1 vanilla bean, split lengthwise and seeds scraped

　　6 large egg yolks

　　

Step 1

1. Set up an ice bath by filling the sink or a large bowl with ice water. In a medium saucepan over moderately high heat, combine the cream, milk, 1 cup sugar, and the vanilla bean seeds and pod. Bring to a simmer, stirring occasionally to dissolve the sugar.

　　

Step 2

2. In a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar. Gradually add the hot-cream mixture to the eggs, whisking constantly. Pour back into the saucepan and remove and discard the vanilla bean pod. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens just enough to coat the back of the spoon (it will be about 180°F).

　　

Step 3

3. Pour the custard through a fine-mesh sieve set over a large bowl then set the bowl in the ice bath and let cool, stirring occasionally. Refrigerate the cooled custard for at least 4 hours or overnight. Freeze in an ice cream machine according to the manufacturer's instructions. Pack the ice cream into containers, cover, and freeze for 3 to 4 hours before serving.

　　Reprinted with permission from Baking at Home with The Culinary Institute of America by the Culinary Institute of America. © 2004 John Wiley & Sons, Inc.