Vanilla Ice Cream

Cut vanilla bean in half lengthwise; scrape seeds into saucepan. Add bean pod, 10% cream and whipping cream; heat over medium heat until bubbles form around edge. Remove from heat; cover and let stand for 10 minutes.

In bowl, whisk egg yolks with sugar; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 8 minutes.

Strain into bowl; press seeds through sieve. Place plastic wrap directly on surface; refrigerate until cold, 1-1/2 hours.

Pour into 9-inch (2.5 L) square metal cake pan; freeze until almost solid, about 1-1/2 hours. Break up and pur?in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions. (Make-ahead: Freeze for up to 1 week.)

Source : Canadian Living Magazine: November 2007