vanilla beans are one of my favorite kitchen ingredients
Combine in heavy saucepan and heat about 5 minutes, until bubbles form around the edge of the pan:
1 1/2 c whole milk
1 c heavy cream
1 vanilla bean, split (you can use vanilla flavoring if you don’t have beans)
In a bowl, whisk to combine
6 large egg yolks
1/2 c + 2T granulated sugar
1/2 c heavy cream
Slowly add the warm milk to the egg yolk mixture, then return all to saucepan.
Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon; (I cooked mine to about 185 degrees) don’t let the mixture boil
Strain the mixture into a bowl and cool in an ice bath.
Cover with plastic warp and refrigerate overnight.
Freeze in an ice cream maker.
bourbon pecan, pink macaron swirl through the center of the ice cream