Ingredients

2 1/2 cups milk
2 1/2 cups heavy cream
2 medium vanilla beans
6 large egg yolks
1 cup superfine sugar

Preparation

• In a large saucepan combine milk and heavy cream.
• Split vanilla beans lengthwise. Scrape out the seeds using a small paring knife and put seeds/pods into milk mixture.
• Bring mixture to a boil over medium heat. Remove from heat and allow flavors to steep for 30 minutes.
• In a medium stainless steel bowl, combine yolks and sugar, whisk for 2 to 3 minutes until it reaches a pale yellow color, and the sugar completely dissolved.
• Reheat milk mixture until very hot (not boiling), and slowly pour about a third of it into eggs, while whisking constantly. 
• Pour this mixture back into the saucepan with the remaining milk.
• Over medium heat, stir constantly with a wooden spoon until think and can coat the back of the spoon. Do not let it boil.
• Remove bean pods and allow cooling in a large bowl to room temperature, stirring occasionally.
• Refrigerate for at least 2 hours.  Using an ice cream machine, process according to the manufacturer's instructions.  Serve when firm enough to scoop.

Variations

Vanilla Honey: Replace sugar with 3/4 cup honey
Vanilla Rosewater:  Add 1 1/2 teaspoons rosewater to mixture when it is cooled
Vanilla Malt: Whisk in 1 cup malted milk to mixture when it is just taken off the heat before chilling.  Malt balls can be added when ice cream is almost done in the machine