Does anyone have a recipe for making French vanilla ice-cream?
8 large eggs yolks 3/4 cup sugar 2 1/2 cups heavy cream 1 1/2 cups cold milk Pinch of fine salt 1 vanilla bean 2 teaspoons Cognac (optional) In a medium bowl, lightly whisk together the yolks and half of the sugar. In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt. Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture. Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream bas
