1-1/2 c whole milk
1-1/2 c heavy cream
1 whole vanilla bean (about 6 inches in length)
2 large eggs
3 large egg yolks
3/4 c sugar
Combine the milk and cream in a saucepan. Split the vanilla bean in half lengthwise. Scrape out the seeds, and stir the seeds and the vanilla bean pod into the milk. Bring to the boiling point, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
Combine the eggs, egg yolks, and sugar in a medium bowl. Beat the eggs until thick and pale yellow in color, about 2 minutes.
Remove the vanilla bean pod from the milk. Pour out 1 cup of the hot milk, and, with the mixer on low speed, add the cup of hot milk to the eggs in a slow, steady stream. When thoroughly combined, pour the egg mixture into the saucepan and cook, stirring constantly, over low heat until the custard is thick enough to coat the back of a metal spoon. Transfer to a glass bowl and cover with a sheet of plastic wrap placed directly on the custard. Chill the custard completely, then freeze it in an ice cream maker according to manufacturer’s directions.
Sugar restrictions: I made this recipe using 12 packets of stevia herb in place of the sugar, and it was good — not ultra sweet, but good.