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Thomas Jefferson's Vanilla Ice Cream

Source of Recipe

From "Taste of Home Farmhouse Favorites"


Recipe Introduction

"The third U.S. president is credited with jotting down the first American recipe for this treat. No vanilla bean? Instead, stir 1 tablespoon vanilla extract into the cream mixture after the ice-water bath."

List of Ingredients

â—¦ 2 quarts heavy whipping cream
â—¦ 1 cup sugar
â—¦ 1 vanilla bean
â—¦ 6 large egg yolks


Recipe

In a large heavy saucepan, combine cream and sugar. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.

In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly.

Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160° F, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.

Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of custard. Refrigerate several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze for 4 to 6 hours or until firm. Repeat with remaining mixture.


Makes 2 ¼ quarts