Recipe information
Yield
Makes about 1 quart
Ingredients
2 cups half-and-half
1 cup sugar
1 vanilla bean, split lengthwise
8 large egg yolks
2 cups (1 pint) sour cream
Preparation
Step 1
In heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat. in a bowl whisk together egg yolks and remaining 1/4 cup sugar and hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170°F. on a candy thermometer.
Step 2
Remove pan from heat. Scrape seeds from vanilla bean into custard until combined well and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold and freeze in an ice-cream maker.
