Split the bean and scrape the seeds out and then simmer with the cream and milk for 30 minutes.
Cream the egg yolks, sugar, and guar gum to get a smooth mix. Set aside.
After the 30 minutes of simmering the cream/ milk mixture, remove the vanilla bean and slowly add 1 cup of the hot mixture to the egg/sugar mixture slowly using a mixer at low speed.
Once completed pour the egg/sugar mix into the pan with the remaining cream/milk. Continue heating up to about 180 degrees F. and stir.
The mixture will thicken slightly and will coat the spoon. Fill your a large pan with cold water and all the ice cubes from the freezer. Place your ice cream mixing bowl in it. The idea is to cool mixture quickly so that shorten the time in the freezer or refrigerator.
After about 10 minutes, ice cream mixture should be close to room temperature. Next either place the pan in the freezer or refrigerator depending on how much time you have. One hour in the freezer should be good.
Now start up your ice cream maker and pour in the cooled mix. In about ½ hour you should have ice cream ready for the freezer.
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