Dear Mary,

Here is a recipe for vanilla ice cream using the French method. For a more intense vanilla taste, you could scrape the seeds from a vanilla bean into the custard after you have strained the mixture. I hope this works for you!

2 cups rich milk, scalded
4 egg yolks, slightly beaten
1/2 cup granulated sugar
1 cup heavy cream, not whipped
1 generous teaspoon vanilla extract
1/8 teaspoon salt

Combine sugar and salt, and add slightly beaten egg yolks, beating gently until sugar is dissolved and mixture is thoroughly blended. Pour rich scalded milk over, slowly, whire stirring briskly and constantly. Turn creamy custard into top of double boiler and cook, over but not touching simmering water, stirring constantly, until mixture coats the spoon. Strain through double cheesecloth (or a chinois or very fine seive), cool, then chill.

Add unwhipped heavy cream and vanilla. Freeze in refrigerator tray until mushy; remove from tray and scrape creamy, half frozen mixture from bottom and sides of tray, then beat until smooth; Smooth out and return to refrigerator. Freeze for 3 hours.