Vanilla Bean Ice Cream

Here you go Rachel

Vanilla Bean Ice Cream

One 4 inch vanilla bean
2 cups half and half or milk
4 large egg yolks
2/3 cup sugar
1 cup Heavy cream

Prepare a large bowl or pan of ice water.
Split the vanilla bean in half lengthwise and scrape the black seeds into the top of a double boiler. Add the vanilla bean and half and half, and heat over simmering water until steaming. In a bow whisk the egg yolks until blended, then whisk in the sugar. Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half. Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature. Transfer to a container and stir in the cream. Cover and refrigerate until thoroughly chilled, about 3 hours.
When you are ready to freeze the mixture,remove the vanilla bean with a fork. Freexe the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a container, cover, and freeze until firm,about 2 hours.
Makes about 1 quart.

(you can substitute 2 teaspoons of vanilla extract for the vanilla bean)