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Ingredients
| eggs: 7 (yolks, large) |
| granulated sugar: 3/4 cup |
| salt: 1 dash |
| whole vanilla beans: 1 |
| half and half cream: 2 cups |
| heavy whipping cream (fluid): 1 1/2 cups |
Vanilla Bean Ice Cream
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
- Whisk yolks with sugar and salt in a large bowl. Set aside.
- Split vanilla bean lengthwise and scrape out seeds. Don't discard seeds.
- Combine beans, seeds, half and half and cream in a large saucepan. Bring just to a simmer (don't scorch the milk!).
- Gradually whisk the hot cream into the egg yolk mixture (don't get carried away or you'll end up with cooked eggs -- ick).
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (DO NOT BOIL!).
- Strain through a seive into a large bowl. Refrigerate until thoroughly chilled.
- Freeze in icecream maker according to manufacturer's directions. Makes 1 quart.