Vanilla Ice Cream Recipe - Cooking Index
Vanilla Ice Cream Recipe - Cooking Index
| 2 cups | 474ml | Cream |
| 1 cup | 237ml | Milk |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/8 teaspoon | 0.6ml | Salt |
| 1 | Vanilla bean - halved, and | |
| Seeds scraped | ||
| 4 | Egg yolks |
Bring the cream, milk, sugar, salt and vanilla bean to a boil in a medium saucepan.
Meanwhile, whisk the yolks together.
Once the cream mixture has come to a rolling boil, turn off the heat. Take 1 cup of the hot cream mixture and stream it slowly into the yolks, whisking.
Slowly pour the egg-cream mixture back into the saucepan. Whisk. Turn the flame on low and cook until the base thickens slightly, about 2 to 3 minutes. Be careful not to overcook, as the mixture will curdle.
Strain through a fine-mesh strainer and chill for 2 to 3 hours or overnight.
Process in an ice cream machine according to the manufacturer's directions.
This recipe yields 6 servings.
Each serving: 403 calories; 104 mg. sodium; 256 mg. cholesterol; 34 grams fat; 20 grams saturated fat; 21 grams carbohydrates; 5 grams protein; 0 fiber.
Source:
The Los Angeles Times, 06-18-2003
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