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Seven-Bean Vanilla Ice Cream

Source of Recipe


Sherry Yard



List of Ingredients



• 2 cups milk
  
• 2 cups heavy cream
  
• 7 vanilla beans, preferably Tahitian, seeds scraped out; seeds and beans reserved
  
• ¾ cup vanilla sugar or regular sugar
  
• 6 large egg yolks
  
• Pinch of salt
  






Instructions



1. Place a one-quart freezer container in the freezer. Prepare an ice bath: fill a large bowl with ice and a little water and nestle a medium bowl in the ice.
   
   
2. In a medium nonreactive saucepan, combine the milk, cream, vanilla seeds and beans, and half the sugar. Place the pan over medium heat and bring the mixture to a boil. Turn off the heat, cover tightly with plastic wrap, and allow the milk and cream to infuse for 20 minutes. While the milk and cream are infusing, combine the egg yolks and the remaining 6 tablespoons sugar in a medium bowl and whisk them together until lemony yellow.
   
   
3. After infusing the cream mixture, remove the plastic wrap and return the mixture to the heat. When the milk and cream come to a simmer, remove from the heat and slowly whisk ½ cup into the egg yolks. Once the cream is incorporated into the yolks, whisk the yolks back into the cream. Be sure to scrape all the yolks into the pan with a rubber spatula.
   
   
4. Place the pan over low heat and immediately begin to stir the custard. After about 2 minutes, the custard will begin to thicken. Keep stirring until the consistency is like thick cream. The custard is done when the temperature reaches 180° F. Test for readiness with your spatula; dip it into the custard, pull it out, and run your finger across the back of the spatula. Your finger should leave a clear trail and the rest of the spatula should remain coated with custard. If the custard does not run into the finger trail, it is thick enough and can be taken off the heat. If it does run, cook the custard for another minute, or until the consistency is right.
   
   
5. Remove the custard from the heat and immediately pour through a fine-mesh strainer into the bowl in the ice bath. Stir occasionally for 5 to 10 minutes, until the temperature of the custard drops to room temperature. Stir in the salt. If you have the time, chill in the refrigerator for a couple of hours. Otherwise, continue to stir over the ice bath until the temperature drops to 40° F. Transfer to an ice cream maker and freeze according to the manufacturer's directions. Transfer to the freezer container and place in the freezer for 2 hours, or until firm.
   
   Makes one quart.