1 quart half-and-half 1 vanilla bean, sliced lengthwise, seeds scraped 3/4 cup plus 2 tablespoons sugar 12 egg yolks

Step 1 In a medium saucepan, heat the half-and-half with the vanilla bean and seeds over medium heat until just simmering.

Step 2 In a large bowl, whisk the sugar and egg yolks until the mixture turns a pale lemon color. Slowly whisk the warm half-and-half into the egg yolk mixture. Stir the mixture over medium heat until it coats the back of a spoon, about 2 to 3 minutes.

Step 3Strain the mixture into a bowl, discarding the vanilla bean, and cool in an ice bath. Chill until cold. Process in an ice cream machine according to the manufacturer's directions, spoon into a container and place in freezer.

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