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Rich Vanilla Ice-Cream




Source of Recipe


Marla


Recipe Introduction


This is a cool version of a silky, smooothh
vanilla treat. A friend brought me back some Vanilla extract & beans from Mexico that were so powerful, I found I only needed to use half of my usual measurements. Lately, I've begun to suspect
that the Vanilla extract was actually a
Vanilla Liquor. Is this possible??




List of Ingredients




2 cups whipping cream
8 egg yolks
1 1/4 cups sugar
1 1/2 cups milk
1 3 or 4 inch piece Vanilla bean (Mexican)
1 teaspoons Vanilla extract - pure Mexican
is what I prefer



Recipe



Put whipping cream in bowl, add vanilla bean,
cover and chill at least 1 hour. Beat egg
yolks and sugar until thick & creamy - they
should form a ribbon, when the beaters or
whisk are lifted. Add Vanilla extract to egg/
sugar mixture. Scald milk. Gradually stir
into egg/sugar mixture. Put in double
boiler over simmering water. Cook slowly,
stirring constantly with wooden spoon, for
approximately 12 minutes until custard coats
back of spoon. Cool thoroughly!

Remove cream from fridge. Split vanilla bean
and scrape seeds into cream Add to custard.
Chill for at least 3-4 hours. Pour into
ice-cream maker. (I use a Donvier) Freeze
according to manufacturer's directions.
Remove. Devour with bliss.