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French Vanilla Base For Ice Cream
Recipe By : The Cincinnati Enquirer
Serving Size : 8 Preparation Time :0:00
Categories : All Newly Typed Not Shared Dessert
Amount Measure Ingredient -- Preparation Method
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3 cups whipping cream
1 cup milk
3/4 cup sugar
2 vanilla beans -- split lengthwise
-------OR 2 Tbsp vanilla extract
4 large egg yolk
In a heavy-bottomed 2 quart saucepan, heat cream, milk, sugar and vanilla
bean. (If you are using vanilla extract, do not add it until later.) Stir
occasionally until sugar is disolved and the mixture is hot but not boiling.
Whisk egg yolks together in a bowl. Continue whisking and very slowly pour
in approximately 1 cup of the cream mixture. When smooth, pour back into the
pan.
Whisk constantly over low heat until the mixture thickens slightly and coats
the back of a spoon (about 5 minutes).
Take care that the mixture doesn't boil, or it will curdle. Draw your finger
across the back of the coated spoon. If the line you make remains, the
custard is done. Remove vanilla beans; or if you're using vanilla extract,
add it now. Makes 8 servings.
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