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VANILLA ICE CREAM - GREAT CHEFS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1/2 qt Milk
6 lg Egg yolks
1/2 lb Sugar
1/2 qt Cream, heavy
1 ea 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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