Ingredients: • 8 egg yolks • 1 1/2 cups sugar • 2 vanilla beans, split lengthwise • 1 cup milk • 2 cups heavy (whipping) cream • 2 tablespoons prepared mincemeat

Directions: In a large bowl, whisk the yolks with the sugar and vanilla. Scrape out all the seeds from the vanilla beans. Place the seeds and pods in a medium saucepan with the milk and 1 cup of the cream. Heat until almost boiling. Gradually whisk hot cream mixture into the yolks. Return the mixture to the saucepan and stir over medium heat for 5 to 7 minutes, or until the mixture thickens. Strain into a clean cold bowl. Cover and chill for about 4 hours, or until completely cold. Fold in the mincemeat. Process in an ice cream maker according to directions, or freeze in a plastic container until the mixture is half frozen, then whisk again. Cover and freeze until firm. (Can be made 3 days ahead. Keep frozen.) Serves 6.