This is my first attempt at making ice cream and I
am so pleased with the result.
3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1/8 teaspoon salt
2 vanilla beans, split lengthwise
5 large eggs
1/8 teaspoon xanthan gum
Combine cream, milk, sugar, and salt in a heavy saucepan. Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods. Heat cream mixture just to a boil. Steep the vanilla beans for an hour.
Remove the vanilla bean pods
Whisk eggs in a large bowl with the xanthan gum, then add hot cream mixture in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil).
Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.
The xanthan gum will help keep the ice cream from freezing rock hard. Trying using Bob's Red Mills xanthan gum from Whole Foods.