Vanilla Ice Cream
Ingredient Preparation - Tempering Crème Anglaise - Freezing

Cut the vanilla bean in half and scrape the seeds from the pod of the bean

Rub the seeds with the sugar to separate the seeds and distribute evenly, preventing the seeds from clumping.

Into a saucepan, pour milk and heavy cream.

Add half of the sugar to the milk-cream mixture

Add the vanilla pod to the milk to infuse

Whisk the other half of the sugar into the egg yolks.

Blend thoroughly to prevent egg yolks from getting sugar burns.

Next: Tempering the Crème Anglaise