Vanilla Bean Ice Cream

Recipe Ingredients

3 cups	711ml	Heavy cream
1 cup	237ml	Milk
1/2 cup	99g / 3.5oz	Granulated sugar
2		Vanilla beans - split lengthwise
1 tablespoon	15ml	Pure vanilla extract
4		Egg yolks

Recipe Instructions

Combine the cream, milk, sugar, vanilla beans and extract in a saucepan over medium heat. Cook until hot but not boiling, about 10 minutes. Remove from the heat. Carefully remove vanilla beans and scrape the softened seeds from the pods back into the saucepan; discard pods.

Place yolks in a bowl and whisk constantly, slowly pouring in 1 cup of the hot-milk mixture. Continue to whisk until smooth.

Slowly pour the egg mixture into the saucepan, whisking constantly until well combined. Place saucepan over medium heat and stir constantly until the mixture is thick enough to coat the back of a spoon (6 to 8 minutes); it should never boil.

Strain mixture into a bowl. Cool to room temperature, then freeze in an ice cream maker according to manufacturer's instructions.

This recipe yields 1 quart to serve 8.

Nutritional Analysis Per 1/2-cup Serving: 410 calories, 17g carbohydrates, 4g protein, 37g fat, 235mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 07-28-2002 - S(Reformatted for MC6): - 07-29-2002 by Joe Comiskey - [email protected]

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