Pinto Bean Ice Cream

1 lb. dry-packaged pinto beans

3 quarts whole milk

2 vanilla beans, split

3 ½ cups sugar, divided

1 quart heavy cream

1 quart half and half

18 egg yolks

Place beans in medium saucepan, cover with two inches of cold water. Heat to boiling. Boil two minutes. Let stand, covered, one hour, then drain.

Place beans, milk and vanilla beans in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered, stirring frequently, until beans are almost tender – about 45 minutes. Stir in two cups of sugar and simmer until beans are tender – 10-15 minutes. Remove vanilla beans. Process bean mixture in food processor until smooth; strain through fine sieve, discarding solids.

Heat cream and half-and-half to boiling in medium saucepan. Whisk together egg yolks and remaining 1 ½ cups sugar in medium bowl. Gradually whisk in the warm cream mixture. Return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon until thickened. Do not boil. Strain through fine sieve. Combine custard and bean mixtures. Refrigerate until cold.