2 1/2 cups milk
1 cup heavy cream
2 vanilla beans (or 2 teaspoons vanilla extract *)
8 egg yolks
3/4 cup granulated sugar
Place a medium bowl into a larger bowl
filled with ice water. Place a fine mesh strainer inside the
empty bowl. Set aside.
Combine the milk and cream in a medium-sized
saucepan.
Split the vanilla bean down the center
with the tip of a paring knife and scrap out as many of the seeds
as possible. Place the seeds and entire vanilla pod into the
milk mixture. Bring mixture just to a boil. Remove pan from the
heat. Allow the mixture to stand for at least 30 minutes allowing
the vanilla bean flavor to infuse into the milk. Set aside.
In a medium bowl beat the yolks and sugar
together until the mixture has thickened and is a pale yellow
color.
Remove the vanilla bean/pod. Bring the
milk mixture just back to a boil.
Add approximately 1/2 cup of hot milk
mixture to the egg mixture to temper the yolks, mixing while
adding the hot milk. Then, while stirring constantly with a heat
resistant spatula, add the egg mixture back into the pan with
the remaining milk/cream mixture.
Stir mixture constantly over medium-low
heat until the mixture is the consistency of heavy cream or until
you can draw a line with your finger along the back of the spoon
and have the mixture leave a trail. If the mixture stays separated
and leaves a distinct path without the two sides running together
the cream is finished.
Immediately strain the finished cream
through a fine mesh strainer into the iced bowl. *If using vanilla
extract add it now. Stir occasionally until cooled. Store tightly
covered for up to 2 days in the refrigerator.
