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- 2 1/2 cups milk
- 2 1/2 cups heavy cream
- 2 medium vanilla beans
- 6 large egg yolks
- 1 cup Superfine sugar
In a large saucepan combine milk and heavy cream. Split vanilla bean lengthwise. Using a small paring knife, scrap out seeds and then put seeds and pod into milk mixture. Bring to a boil over medium heat. Remove from heat and allow flavors to steep for 30 minutes.
Reheat milk mixture until very hot but not boiling, and slowly pour about a third of it into eggs, whisking constantly. Then pour this mixture back into the saucepan with remaining milk. Over medium heat, stir constantly with a wooden spoon until thick and can coat the back of the spoon. Do not let it boil. Remove bean pods and allow to cool in a large bowl to room temperature, stirring occasionally.
Refrigerate for at least 2 hours. (ice cream can also be made one to two days in advance.) Using an ice cream machine, process according to manufacturer's instructions. Serve when firm enough to scoop.