Vanilla Ice Cream

Bring half-and-half, milk, 1/3 cup sugar, and vanilla bean and seeds to a simmer in a medium saucepan. Why? Heating dissolves the sugar and infuses the vanilla into the liquid.

Combine yolks and remaining 1/3 cup sugar in a bowl, whisking vigorously until thick and pale. Why? Whisking dissolves the sugar and thickens the yolks.

Gradually add 1 cup of hot milk mixture to yolk mixture in a thin stream, stirring constantly with a whisk. Add yolk mixture to pan, and cook over medium-low heat for 2 minutes or until a thermometer registers 160°.

What's happening? The yolks are warming up enough to cook with the rest of the hot milk mixture.

Strain into a clean bowl set over an ice-water bath, stirring to cool. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

What's happening? Straining removes the vanilla bean and any tiny bits of egg that may have coagulated, ensuring the smoothest consistency.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.