1. Bring 1 cup heavy whipping cream and milk to a gentle boil. Remove from heat. After removing seeds from vanilla pod add the seeds and pod to the warm milk. Cover and allow to steep for 30 minutes.

2. Strain milk discarding vanilla pods and return milk to heat and simmer.

3. In a medium bowl combine egg yolks and sugar. Beat with an electric hand mixer until yolks turn pale in color (about 5 minutes).

4. Add the other 1 cup heavy whipping cream to egg mixture and gently whisk to combine. Slowly add egg mixture to simmering milk mixture.

5. Cook on low heat stirring constantly until thick. You will know the mixture is done by doing the “wooden spoon test”. Coat the backside of a wooden spoon with the mixture and using your finger make a swipe across the backside and if the liquid holds its shape the mixture is done.

6. Remove from heat and strain liquid through sieve into a medium bowl.

7. Prepare an ice bath by filling a large bowl with ice and some water. Place the medium bowl filled with the mixture on top of the ice bath.

8. While the mixture is resting on top of ice bath stir occasionally until cooled completely.

Follow manufacturers instructions when using any ice cream maker.

1. Below is an example of the steps I took to making this ice cream with my electric ice cream maker.

2. Once the liquid has completely cooled I placed the mixture into the ice cream maker canister. Then I placed the canister in the wooden bucket and put cover in place. Inside the bucket between the canister and the bucket edges I added a small layer of ice and then a layer of salt. Then I added another layer of ice and salt and ice and salt until it was about 5 inches above the liquid in the canister.

3. I then attached the motor top, plugged it in and let it run. After about 15 – 20 minutes I turned the motor off and check on the status of the cream. If the cream has not completely set up I replace the lid and motor and continue processing.

4. Viola! Homemade vanilla bean ice cream!

5. Before I go I forgot to tell you. I absolutely love this ice cream insulated container. It is compact, perfectly holds 1.5 quarts (there is also a 2.5 quart size if needed) it has a non-skid base and there are like four colors to choose from! Love it! Check it out. And don’t forget the ice cream scooper.