Yesterday we whipped up this amazing ice cream for a 4th of July party we are hosting. The Vanilla Bean Custard Ice Cream base was simple, easy and delicious! Here is the recipe...

Vanilla Bean Custard Ice Cream Base

Active Time : 20 Minutes
Total Time : 1 hr. 20 min.
Makes : About 1 1/2 pints

1 cup whole milk
1 1/2 cups heavy cream
1 vanilla bean, split and scraped
6 large egg yolks
3/4 cup sugar
1/4 teaspoon coarse salt

1. Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
2. Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6-8 minutes.
3.Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.

Fig and Chocolate-Chunk Ice Cream

Active Time : 25 Minutes
Total Time : 3 hr. 45 min.
Makes : About 1 1/2 pints

5 ounces of fresh figs, cut into 1/2 inch pieces (about 1 cup)
1 tablespoon sugar
3 ounces dark chocolate, finely chopped (about 1/2 cup)
Vanilla-Custard Ice Cream Base

1. Chill a loaf pan in freezer at least 10 minutes. Meanwhile, sprinkle figs with sugar and toss to coat; let stand until juicy, about 5 minutes.
2. Fold figs and chocolate into custard base with a rubber spatula. Freeze and churn in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.

Recipe from Martha Stewart Magazine July/August 2013

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