I'm not sure just where this came from anymore, but it's the one I use. (Ah! I see now that it's from Cuisinart.)

VANILLA BEAN ICE CREAM
Servings
Makes about fourteen 1/2-cup servings

Ingredients
2-1/3 cups whole milk
2-1/3 cups heavy cream
1 whole vanilla bean (about 6 inches in length)
3 large eggs
4 large egg yolks
1-1/8 cups sugar
2 teaspoons pure vanilla extract

Instructions

1. Combine the milk and cream in a Cuisinart® medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the "seeds." Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

2. Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color (similar to mayonnaise), about 2 minutes.
   

3. Remove the vanilla bean pod from the milk/cream mixture and discard.

4. Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.

5. Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

where I put the link to the Forum thread:

Here is a link that might be useful: Ice Cream Recipes please!

oh, that sounds good! Thank you.

I also found a rum raisin recipe when I went looking around on the internet, Epicurious. I'm going to gain too much weight if I don't choose......

Rum-Raisin Ice Cream
Bon Appétit : December 1997
92% would make it again

user rating:
4 forks

1 cup (packed) raisins
2/3 cup dark rum
8 large egg yolks
1 cup sugar
3 cups milk (do not use low-fat or nonfat)
1 1/2 cups whipping cream

PreparationCombine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl.

Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold.

Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)

Rob:
When you make it. I'll volunteer to test it.

I'm a Professional Volunteer. I sacrifice myself often, so
to be sure Recipes are safe.
LOU

you are so giving Lou; that's what I love about you.

The one I've been using for a few months now and LOVE it's ease...I've also melted 4 or so ounces of bittersweet chocolate in with the cream and bean for a chocolate version.

Vanilla Ice Cream, Philadelphia-Style
Recipe by David Lebovitz in The Perfect Scoop

3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
3/4 cup sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
3/4 teaspoon vanilla extract

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and the milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Makes about 1 quart (1 liter).

That Lou - whatta guy! *smoochies to Lou*

This was on Martha's website today -- don't know if it's old or new. I hope you can understand my to-myself-notes under "choice of flavorings. The basic recipe had 5 different recipes each using a different flavoring -- but essentially the same recipe with same instructions.

Easy Ice Cream - Martha StewartÂs

Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more -- or use our ideas for your favorite store-bought flavor!

Pick your flavor: Chocolate, Strawberry, Vanilla
Ginger, or Orange.

Prep: 20 minutes
Total: 50 minutes, plus freezing

Ingredients
Makes 1 1/2 quarts
 8 large egg yolks
 1 cup sugar
 1/4 teaspoon coarse salt
 2 cups skim milk
 Choice of flavoring:
(Vanilla bean - added at step one; seeds added at step 3 if desired)
(1/2 cup unsweetened cocoa powder - add at step 1)
(4 cups sliced strawberries + 1/4 sugar - mashed -- add at middle of step 3)
(2-inch piece peeled fresh ginger, cut into matchsticks -add at *)
(6 strips orange zest add at *)
 2 cups heavy cream

Directions
1. In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

2. Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

* (Stir Ginger or Orange zest into custard. Cover and let stand 30 minutes.)

3. Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

westelle, I can't thank you enough. That was amazing!!! Time consuming, but really good. I am custard lover, and it is exactly what I love. Really good. I found reasons to reward myself all weekend long ;) Yum! I will stop looking for the perfect vanilla now. I also bought the rum for my rum raisin experiment and the stawberries and cocoa for your easy ice cream. Next!

Anyone who might want to know... the strawberry ice cream was good. But, the "easy ice cream" isn't easy, at least it wasn't for me. The eggs need to be tempered. I'd change steps 1 and 2:

1. In a medium saucepan, off heat, whisk sugar, salt, and milk until blended.

2. On medium heat, warm milk. While it's heating, whisk eggs. Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk to the eggs in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Heat, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

The more I learn ice cream, the easier it's getting. You can't skip getting the mixture cold, and you must temper the eggs. Got it. What I really liked about the easy recipe are that you didn't heat everything and put it on ice so that it cooled faster. It does taste good though.