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.