12 egg yolks

10 oz granulated sugar

1 vanilla bean, spilt lengthwise

1 quart half-and-half (Or 2 cups heavy cream and 2 cups whole milk)

1 tablespoon high-quality real vanilla extract

                   

·         Strainer (medium mesh)

·         Heavy-duty stand mixer fitted with whisk attachment

·         2 large saucepans

·         Large bowl that fits into your refrigerator

·         Wood spoon or silicon spatula

 

1.       Combine the egg yolks and sugar in the bowl of the stand mixer, and whip mixture for 5 minutes on medium high (7 or 8).  While it’s whipping, bring a saucepan filled with water to a gentle simmer.  This will be the base of your double boiler.  Put enough water in to provide heat for the double boiler, but not so much that the water will eventually touch the bottom of your mixer bowl.

2.       Scrape out the seeds out of the vanilla bean and add them with the pod halves, to the half-and-half.  (Don’t over scrape; the vanilla bean has a tough fibrous interior membrane that has a bitter taste if it’s scrapped too hard). 

3.       Bring the half-and-half to the scalding point, when small bubbles are starting to form around the edge of the saucepan.  Slow stand mixer to medium low speed, and gradually pour hot half-and-half into the yolk mixture.  Continue to whip for an additional 30 seconds after you are done pouring.  (If the half-and-half is not at the scalding point by the time the yolks and sugar are whipped, slow your mixer to the lowest speed and let it coast until your half-and-half is at temperature.)

4.       Using your mixer bowl as a double boiler, place the half-and-half and yolk/sugar mixture over the saucepan with simmering water.  Stir constantly, until it forms custard that is thick enough to coat the back of the spoon.  (Don’t let mixture go to 190 degrees – my mixture thickened to the ideal consistency at 172 degrees)

5.       Immediately strain the custard into the large bowl and continue to stir for three minutes.  Stir in the vanilla extract.  Set the sauce aside to cool, stirring from time to time.  When cool, store, covered in refrigerator for up to a week.

6.       To make ice cream, chill the sauce for at least 6 hours.  Then, follow your ice cream maker’s instructions.   

 

Equipment Note:  The strainer should not be so fine that it will strain out the vanilla bean seeds.