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)
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8 large egg yolks
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.