Ok, here is the recipe that goes with yesterdays post...
Vanilla Ice cream from Serendipity 3
2 cups milk
1 vanilla bean
3 egg yolks
3/4 cup sugar
1 cup heavy cream
2 tea. vanilla
Put milk and vanilla bean in a pan on your stove top and slowly bring milk to a boil.
When milk starts to boil, remove from heat and cover for 30 minutes.
While milk it sitting, combine egg yolks and sugar in a mixer and mix for 3-5 minutes. Remove vanilla bean from milk and set aside. Slowly add half of milk mixture to egg mixture to and beat until well blended. Add egg mixture to the remaining milk mixture in pan and return to stove top. Reheat mixture through.
Scrap beans from vanilla bean and add to the milk mixture at this time. Do not heat over 170 Degrees. If milk boils, eggs will curdle. Stir continually. Heat until milk thickens and has a light sheen on the back of a spoon. Let milk cool for several hours. (I placed my mixture in the freezer for 30 minutes and it was perfect. It just needs to be at room temperature). Add heavy cream and vanilla extract to milk mixture and place in your ice cream maker.