Ingredients:
4 Quarts
12 cups half-and-half
4 vanilla beans (If vanilla beans are unavailable, simply omit the steeping and add 8 tsp. vanilla extract to the chilled custard before freezing.)
3 cups sugar
24 egg yolks

6 Quarts
18 cups half-and-half
6 vanilla beans (If vanilla beans are unavailable, simply omit the steeping and add 12 tsp. vanilla extract to the chilled custard before freezing.)
4 1/2 cup sugar
36 egg yolks

Directions:

  • Pour the half-and-half into a heavy saucepan.
  • Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise.
  • Using the knife tip, scrape the seeds from the vanilla bean, then add the seeds and bean halves to the half-and-half.
  • Bring to a simmer over medium-high heat.
  • Remove from the heat, cover and let stand for 30 minutes.
  • Return the saucepan to the stovetop over medium-high heat and bring to a simmer.
  • Meanwhile, in a heatproof bowl, whisk together the sugar and egg yolks until blended.
  • Form a kitchen towel into a ring and place the bowl on top to prevent it from moving.
  • Gradually pour the hot half-and-half mixture into the yolk mixture, whisking constantly.
  • Return the mixture to the same saucepan and place over medium-low heat.
  • Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 5 minutes. Do not allow the custard to boil.
  • Pour the custard through a medium-mesh sieve set over a clean bowl.
  • Refrigerate until cold, about 1 hour.
  • Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions.
  • Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving.