Vanilla Bean Ice Cream

yield 2 quarts

 This is my favorite ice cream recipe!  Just plain and simple yet so rich and yummy!  Make sure to serve yourselves a bowl right out of the machine while it is still soft and creamy.

• 1 1/3 cup granulated sugar
• 4 large pasteurized eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3 1/3 cups whole milk
• 2 cups heavy cream
• 1 tablespoon vanilla extract
• 1 tablespoon vanilla bean paste

1. In Medium mixing bowl, beat sugar and eggs together until thickened to a pale yellow.  Beat in flour and salt and set aside.
2. In a heavy saucepan, bring the milk just to a boil.  Remove from heat.
3. Slowly beat the hot milk into the egg and sugar mixture (beat constantly or eggs can scramble)
4. Add liquid vanilla.
5. Pour entire mixture back into pan and place over low heat. (stir constantly until slightly thickened)(Do not let mixture boil)
6. Remove from heat and pour through strainer into a large bowl.
7. Allow custard to cool slightly and then add cream & vanilla bean paste, stir.
8. Cover and refrigerate until cold or overnight.
9. Mixture is now ready for your ice cream machine.

Enjoy!

 Variations:

Vanilla Candy Bar Ice Cream:

1. Add 4 chopped candy bars to the machine when ice cream is semi frozen.
2. Allow the machine to mix in the candy.

Suggestions: Snickers, Butterfinger, Reese’s, etc…

Butterscotch Pie Ice Cream:

1. Add 1 1/2 cups mini marshmallows and 1/2 butterscotch chips to the machine while ice cream is semi frozen.
2. Allow the machine to mix in the candy.

Bailey’s Ice Cream:

1. Add 1/2 cup bailey’s liqueur before step 8.
2. Proceed with recipe as directed.