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VANILLA VANILLA ICE CREAM
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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6 Egg yolks
3/4 c Sugar
1 1/4 c Milk
1 1/4 c Heavy cream
1 1/2 lg Vanilla beans
1/2 ts Vanilla extract
1 pn Salt
1. Cream the egg yolks and sugar together in a mixing
bowl until thick and light. 2. Combine the milk and
cream in a 2-quart microwave-safe casserole. Cut the
vanilla beans in half lengthwise, and scrape the seeds
into the bowl. Add the beans, extract, and salt. Cook,
uncovered, at full power (650 to 700 watts) for 3
minutes. 3. Remove the vanilla beans. With a mixer
running on low speed, slowly add the milk mixture to
the egg yolk mixture, stirring until smooth. Return
the mixture to the casserole. 4. Whisking once a
minute, cook until the custard is thick and coats the
back of a spoon, 3 1/2 minutes. Do not overcook it. 5.
Allow the custard to cool to room temperature. Then
refrigerate it, loosely covered, until chilled, a
minimum of 3 hours. 6. Freeze in an ice cream maker
according to manufacturer's directions. Makes 5 cups.
Recipe By : The New Basics Cookbook by Julee Rosso
& Sheila Lukins
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