Simmer the milk, cream and vanilla bean halves in a saucepan. Rmove from the heat and keep covered for 15 minutes. Beat the eggs and sugar in a mixing bowl until thick and pale yellow. Combine with the vanilla mixture. Cook over medium hat to 185 degrees on a candy thermometer (the mixture should coat the back of a spoon). Do not let the custard reach the boiling point. Pour the custard through a sieve into an ice cream freezer container. Stir in the half and half and vanilla. Freeze using the manufacturer's directions for your ice cream maker.
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