Vanilla Custard Ice Cream Recipe - Cooking Index
Vanilla Custard Ice Cream Recipe - Cooking Index
| 1 | Vanilla bean - finely chopped | |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 4 | Egg yolks | |
| 1 cup | 237ml | Milk |
| 1 1/2 cups | 355ml | Chilled heavy cream |
In a food processor or blender grind vanilla bean with sugar until mixture is combined well.
In a metal bowl with an electric mixer beat egg yolks, milk and vanilla sugar. Set bowl over a pan of simmering water and beat for 8 to 10 minutes, or until thick and doubled in volume.
Remove bowl from heat and set it in a bowl of ice water. Beat until cold. Add cream and beat until thickened and almost double in volume.
Transfer to an ice cream freezer and freeze according to directions.
Source:
David Rosengarten
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