Thomas Jefferson first encountered ice cream as the ambassador to France, and brought back a special French ice cream maker, called a sorbétière, to Monticello. Ice was harvested from the Rivanna River in the winter and stored in Monticello’s ice house, then used throughout the year to preserve meat and butter, but also to chill wine and make ice cream. (Jefferson lamented not being able to get real vanilla beans for his dessert.) This recipe is based on one Jefferson wrote in his own hand after “discovering” ice cream, and is considered the first ice cream recipe recorded by an American. Jefferson’s original recipe called for all cream, but I recommend substituting one cup of milk for cream, as I have done below. 6 egg yolks (look for deep orange-colored ones) 1 cup white sugar 3 cups cream 1 cup milk 1 vanilla bean Add the egg yolks and sugar …