8 ounces (2 sticks) cool unsalted butter, cut into pieces
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
2 cups half-and-half
2 cups heavy cream
1/2 vanilla bean, split lengthwise
9 egg yolks
3/4 cup sugar
Homemade ice cream is an inexpensive luxury, and an easy one. In this recipe, we use lots of fresh cream, not milk, which makes a dense and satisfying mixture. The key to great flavor is using whole vanilla beans. If you are lucky enough to be choosing among vanilla beans from around the world, here's a quick flavor guide: Mexican beans are creamy, with spicy overtones. Madagascar beans are even more creamy, but Indonesian ones have a sweet, woody flavor. Tahitian vanilla is very fruity, with an strong flavor of ripe cherries. Most extracts are made by blending the four into the basic vanilla flavor we recognize; whole beans have more individuality.
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