Vanilla Bean Ice Cream

Having recently received some fresh vanilla beans, I figured the best use of them would be to make ice cream.  I found a recipe that I REALLY liked here.  Here is the shortened version if you don't want to go to the site.  If you are not too familiar with making ice cream, she does include pictures and step-by-step instructions for making it on the site.

Ingredients

• 1 whole Vanilla Bean, Split And Scraped
• 3 cups Half-and-half
• 2 cups Sugar
• 8 whole (up To 9) Large Egg Yolks
• 3 cups Heavy Cream

Preparation Instructions

Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla “caviar” to the mixture. Turn off heat when mixture is totally heated.
Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Tthen pour into a bowl with the heavy cream. Stir to combine.
Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours.
Serve with something chocolate. Enjoy!