French Vanilla Ice Cream (Naturally Gluten Free)

Ingredients:

• 2 1/3 cups non-fat milk
• 2 cups heavy whipping cream
• 1 whole vanilla bean
• 8 large egg yolks
• 3 large whole eggs
• 1 1/8 cups granulated sugar (1 cup + 2 tablespoons)
• 2 teaspoons pure vanilla extract

Instructions:

1. Split vanilla bean down the center. Scrape the seeds into a large saucepan and add the entire bean, as well.
2. Add milk and cream and bring almost to a boil, lower heat, and simmer for 30 minutes.
3. In a medium-size bowl using a handheld blender (or in a food processor, mixer, or blender), cream together egg yolks, eggs, and sugar  until light in color.
4. Remove 1 cup of the hot cream/milk mixture, slowly add it to the egg mixture, whisking constantly.
5. Remove the saucepan from the burner and slowly pour in the egg mixture. whisking constantly.
6. Return to heat and cook until the mixture coats the back of the spoon, about 10 minutes.
7. Remove from heat and stir in vanilla.
8. Chill in the refrigerator until cold.
9. Then freeze according to your ice cream maker's instructions. In a 2-Quart Cuisinart Machine it takes 25 minutes, depending upon how long the bowl has been frozen. I froze my bowl for about 16 hours. They recommend at least 4 hours, but that is not long enough at all.

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