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Vanilla Ice Cream

1 cup plus 2 tablespoons half-and-half
6 large egg yolks
5 1/2 tablespoons sugar

1 cup whipping cream
5 1/2 tablespoons sugar
1 whole vanilla bean, split down the center

1/4 cup (1/2) stick butter

1/2 teaspoon vanilla extract

In small heavy-bottomed saucepan slowly bring half-and-half to
boil. Place in refrigerator overnight, or chill in freezer briefly
but do not freeze.

Cream egg yolks and 5 1/2 tablespoons sugar; set aside.

In 2-quart saucepan combine whipping cream, remaining sugar and
vanilla bean and slowly bring to a boil, stirring frequently.
Remove bean; using point of paring knife, scrape vanilla grains
from inside hull. With fingers, rub off any cream or remaining
vanilla grains and mix into cream.

Add about 1/3 of the cream mixture to yolks, whisking constantly.
Pour this mixture into saucepan, whisking constantly, and bring to
just under boiling point. Remove from heat and whisk in butter.
Immediately place pan in cold water or over ice to stop cooking.
Stir frequently until cool.

Strain through fine strainer or chinoise. Beat in chilled
half-and-half and vanilla. Place in ice cream maker
and churn according to manufacturer's directions.

Chocolate Ice Cream

1 1/2 ounces (1 1/2 squares) unsweetened chocolate

Make vanilla ice cream according to directions, except add chocolate
to half-and-half when bringing to boil. Place in ice cream maker
and churn according to manufacturer's directions.


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