Ruth Reichl's Vanilla Bean Ice Cream

Vanilla Bean Ice Cream (Ruth Reichl, found in The Gourmet Cookbook)

Makes 1 quart

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

1/8 tsp. salt

3 vanilla beans, halved lengthwise

2 large eggs

Combine cream, milk, sugar, and salt in a 2-3 quart heavy saucepan. With tip of knife, scrape seeds from vanilla beans into cream mixture, then drop in pods. Bring just to a boil, stirring occasionally.

Meanwhile, whisk eggs in a large metal bowl. Add hot cream mixture in a slow stream, whisking constantly, then pour mix into saucepan and cook over med-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat the back of a spoon. Temperature should register 170-175 degress F. Don't allow to boil!

Pour custard through a fine mesh sieve into clean metal bowl; discard pods. Cool to room temperature, stirring occasionally, then refrigerate, covered until cold (at least 3 hours). Freeze custard in ice cream maker. Store in airtight container. 

I have made this recipe about three times, after Dorothee so kindly referred me to Mz. Reichl's recipe. I highly recommend it. I will post pictures for you to see.