Ingredients

makes 1 quart

　　1 vanilla bean

　　2 cups whole milk

　　2 cups heavy cream

　　4 extra-large egg yolks

　　1/2 cup granulated sugar

　　

Step 1

Split the vanilla bean in half lengthwise, and, using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, milk, and cream, and bring to a boil over medium heat. Turn off the heat, cover, and allow the flavors to infuse about 30 minutes.

　　

Step 2

Return the mixture to the stove, and bring it back to a boil over medium heat, stirring occasionally. When it boils, turn off the heat.

　　

Step 3

Whisk the egg yolks and sugar together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking constantly. At this point you can add the rest of the cream mixture in a slow steady stream, whisking all the time. Pour the mixture back into the pot, and return it to the stove.

　　

Step 4

Cook the custard over medium heat 6 to 8 minutes, stirring frequently with a rubber spatula, scraping the bottom and sides of the pan. The custard will thicken, and when it’s done it will coat the back of the spatula. Strain the mixture, and chill at least 2 hours in the refrigerator. Process in an ice cream maker according to the manufacturer’s instructions.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)