Thomas Jefferson's Vanilla Ice Cream

I found this recipe in one of my magazines.  Thomas Jefferson is known to be a food lover.  He is credited for writing down the first recipe for this tasty treat.

2 qt. heavy whipping cream
1 C. sugar
1 vanilla bean
6 egg yolks lightly beaten

In a large heavy saucepan, combine cream and sugar.  Split vanilla bean in half lengthwise.  With a sharp knife, scrape seeds into pan; add bean.  Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.

In a bowl, whisk a small amount of the hot mixture into the egg yolks.  Return all to the pan, whisking constantly.

Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees; stirring constantly but gently.  Do not boil.  Transfer immediately to a bowl.

Place bowl in ice water bath for a few minutes, stirring occasionally.  Discard vanilla bean.  Press waxed paper onto surface of custard.  Refrigerate until cold.

Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturers' directions.  Refrigerate remaining mixture until ready to freeze.  When ice cream is frozen, transfer to a freezer container; freeze for 4 to 6 hours before serving.  Repeat with remaining mixture.