Makes three cups or six servings

1 cup whole milk

1 cup heavy cream

1 vanilla bean, split lengthwise in half (reserve the remaining half for another use)

8 large egg yolks

1
/
3 cup packed light brown sugar

1. Combine the milk, cream and ½ vanilla bean in a medium saucepan over medium-high heat. Bring to a boil, then immediately remove from the heat.

2. Whisk together the egg yolks and sugar in a separate, medium saucepan. Slowly, gradually whisk the hot-milk mixture into the egg mixture (or egg curds will form), then place over medium heat. Cook, stirring constantly with a wooden spoon, for a few minutes to form a slightly thickened custard. Immediately pour through a fine-mesh strainer into a mixing bowl; discard the solids, including the vanilla bean. Refrigerate until well chilled, with plastic wrap directly on the surface to keep a skin from forming.

3. Pour the chilled ice cream base into an ice cream maker; process according to the manufacturer’s directions.

4. Serve right away, or, better yet, transfer to a container with a tightfitting lid and freeze for at least 30 minutes before serving.

Nutritional information per serving: 280 calories, 22 g fat, 12 g saturated fat, 340 mg cholesterol, 45 mg sodium, 16 g carbohydrates, 0 g dietary fiber, 14 g sugar, 6 g protein.

Adapted by The Washington Post from Bonnie Moore at Willowsford in Loudoun County, Va.