French Vanilla Recipe

When Joey & I made I had never tried French Vanilla, so I was expecting it to be just like regular vanilla. When got to Joey's house I saw the vanilla bean and it looked like beef jerky! I thought it would be an actual bean. Instead of just putting the bean in the pan, we had to cut it open and then scape off all the seeds inside. It was like tar, it was so sticky. Other than that it was pretty easy. Just mix everything in with the beans. After we were done, it tasted like vanilla but stronger and better. It was one of the best ice cream I had ever tasted!!  
 Ingredients

• 8 large eggs yolks
• 3/4 cup sugar
• 2 1/2 cups heavy cream
• 1 1/2 cups cold milk
• Pinch of fine salt
• 1 vanilla bean

Directions

In a medium bowl, lightly whisk together the yolks and half of the sugar.
In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt.
Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture.
Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream base it should have a slight egg-y taste.) When thickened, pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl.
Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled. Freeze the base in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) Transfer the ice cream to the freezer to set up for at least 1 hour. Serve.