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Vanilla Ice Cream




Source of Recipe


Cooking lite


Recipe Introduction


About 1 quart, Everyone should have a great recipe for Vanilla Ice Cream in their repertoire. Here's mine, which you'll want to serve with anything from a freshly-baked pie or just covered with dark, bittersweet chocolate and toasted nuts.


List of Ingredients




1 cup milk
A pinch of salt
3/4 cups sugar
1 vanilla bean
5 egg yolks
2 cup heavy cream
A few drops of vanilla extract

Recipe



1. Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.

2. Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.

3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.

My notes: The easiest way to tell when the custard is done it to keep an instant read thermometer in the pan as you whisk the custard. You want the temp to be between 170 and 175 F. If you get above 185 F, then enjoy your scrambled eggs. Vanilla beans are about $9.00/each here, so we use about 1 1/2 teaspoons extract instead.