Vanilla Ice Cream - Great Chefs Recipe - Cooking Index
Vanilla Ice Cream - Great Chefs Recipe - Cooking Index
| 1/2 | Milk | |
| 6 | Egg yolks (large) | |
| 1/2 lb | 227g / 8oz | Sugar |
| 1/2 | Cream - heavy | |
| 1 | Bean - vanilla |
Cut the vanilla bean lengthwise into 4 sections and place it in a saucepan with the milk. Brink the milk to a boil and remove from heat.
In a stainless bowl, whip the egg yolks and sugar until foamy. Strain the milk into the egg mixture. Place the bowl on a double-boiler and mix with a wooden spatula until the mixture thickens and adheres to the spatula. Remove the bowl from the double-boiler and add heavy cream.
Place the mixture in a refrigerator until cold.
Pour the mixture into an ice cream freezer and churn for 30 minutes or until stiff.
Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
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