Adapted from The Perfect Scoop
(Ten Speed Press)
For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.
Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.