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Vanilla Ice Cream II

Source of Recipe


From "The Last Course" by Claudia Fleming






List of Ingredients



• 3 cups milk
  
• 1-1/4 cups granulated sugar, divided
  
• 1 cup heavy cream
  
• 1-1/2 vanilla beans, split lengthwise, pulp scraped
  
• 12 large egg yolks
  
• 1-1/2 tsp vanilla extract
  
• Pinch of salt
  






Instructions



1. In a heavy-bottomed saucepan, combine the milk, 1 cup sugar, the heavy cream, and the vanilla pods and pulp. Bring to a simmer over medium heat.
   
   
2. Meanwhile, whisk together the egg yolks and remaining 1/4 cup sugar. Remove the milk mixture from the heat and add a little to the the egg yolk mixture to warm it, whisking constantly, to keep the yolks from curdling. Pour the egg-yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
   
   
3. Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, for about 5 minutes. Remove the custard from the heat and pour it into a bowl. Let cool completely.
   
   
4. Strain the custard through a fine sieve, then stir in the vanilla and salt. Chill until thoroughly cold, for at least 4 hours.
   
   
5. Freeze in an ice cream maker according to the manufacturer's directions.
   
   Makes 1 quart.