Wednesday, December 17, 2008

Vanilla Bean Ice Cream

3 cups whole milk
1 cup heavy cream
1 vanilla bean, split
8 large egg yolks
2/3 cup vanilla sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

Bring the milk, cream and split vanilla bean to a boil in a saucepan over medium-high heat. Steep for 1 hour off the heat. Remove the vanilla bean and scrape out the seeds into the milk. Rinse and dry the vanilla bean and set aside for another use.

In a bowl, stir together the egg yolks, vanilla sugar and salt. Put the milk mixture back over the heat, bring to a boil, then slowly pour the boiling milk mixture over the yolk mixture, stirring constantly. Remove from stove and let rest for 5 minutes.

Add the vanilla extract, and then pour the mixture through a fine mesh strainer, discarding any solids. Chill the mixture in an ice bath. When cool, transfer to an ice cream maker and freeze according to manufacturer's instructions.

Makes 2 quarts


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