2 Answers

When I taught at the Agricultural High School, I would make ice cream with a commercial batch freezer unit, additionally, I would bring in an old hand crank unit, to make it more educational, and fun.  I would get it started and when it began to get thick, I would get the most rugged senior of the class, and hand it to him, usually the comments were, "hey, he must be very strong, he did it with no effort"...  I never let them know that I set the kid up!  Great fun memories!

2 1/2 cups whole milk1 vanilla bean, split lengthwise and scraped6 large egg yolks1 cup sugar3/4 cup heavy cream1 1/2 teaspoons pure vanilla extract

Directions:

In a medium saucepan, heat milk, vanilla beans and scrapings. Bring to a gentle boil over medium heat. Cover and remove from heat. Let milk steep for 30 minutes.Prepare an ice-water bath. In the bowl of an electric mixer fitted with the whisk attachment, combine egg yolks and sugar. Beat at medium-high speed until the yolks are very thick and pale yellow, about 5 to 7 minutes. Meanwhile, return the milk to a simmer over medium-low heat.Remove the vanilla bean and scrapings from the milk. With the mixer running on low speed, add half the milk to the egg-yolk mixture and beat until the milk is well incorporated into the egg yolks. Stir beaten egg yolks into the remaining milk in the saucepan. Reduce heat to low and cook, stirring constantly, until the milk mixture is thick enough to coat the back of a spoon.Remove the milk mixture from the heat and immediately add the heavy cream. Pass the mixture through a sieve into a medium mixing bowl set over the ice-water bath. Add vanilla extract to milk mixture and stir until the mixture is chilled. Transfer mixture to an ice-cream maker and freeze according to the manufacturer's directions.

Source > http://suite101.com/article/homemade-hand-cranked-vanilla-bean-ice-cream-a387385