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Chez Panisse Vanilla Ice Cream




Source of Recipe


From Lindsey Shere's ``Chez Panisse Desserts'' (Random House,1994)


List of Ingredients




-- 4-inch piece vanilla bean
-- 1 cup half-and-half
-- 2 cups whipping cream
-- 2/3 cup sugar
-- 6 egg yolks



Recipe



Split the vanilla bean in half lengthwise and scrape
the fine black seeds into a non-corroding saucepan.

Add the vanilla bean pod, the half-and-half, cream and sugar; warm the mixture, stirring occasionally, until the sugar has dissolved.

Whisk the egg yolks just enough to mix them, then whisk in some of the hot half-and-half mixture.

Return to the pan and cook over low heat, stirring constantly, until the custard coats the spoon (when you draw a finger across the custard coating the back of the spoon, your finger should leave a clear trail).

Strain through a medium-fine sieve to remove any lumps that may have formed, scraping as much of the vanilla bean through the strainer as you can.

Strain the custard into a storage container, recovering the vanilla bean pods from the strainer and putting them in the container to flavor the ice cream mixture while it chills. Cover the container tightly and chill the custard thoroughly.

When you are ready to freeze the mixture, remove the vanilla bean pods. Freeze according to the directions for your ice cream maker.

Frozen desserts should be stored in non-reactive containers -- plastic or glass -- tightly covered. Aluminum foil must not contact their surfaces.

They should be stored at 0 degrees for best quality, but warmed to 5 degrees to 7 degrees before serving.


YIELD: 1 Quart

PER 1/2 CUP: 325 calories, 4 g protein, 20 g carbohydrate, 26 g fat (15 g saturated), 236 mg cholesterol, 39 mg sodium, 0 g fiber.