Dessert Recipes
Vanilla Bean Custard Ice Cream
Yield: 1 quart
Ingredients
- 1 cup milk
- 2/3 cup granulated sugar
- 2 vanilla beans, cut in half lengthwise
- 9 large egg yolks (room temperature)
- 2 cups heavy cream
Instructions
- Combine milk, sugar and vanilla beans in the top of a double boiler and heat over barely simmering water.
- Lightly beat the yolks.
- When milk mixture is almost to the point of boiling, pour a little into the yolks to warm them. Stir and add
a bit more hot milk.
- Pour warmed yolks into the milk in a slow, steady stream, stirring constantly. Continue to cook, stirring constantly, over hot, not boiling, water until mixture coats the spoon.
- Press a sheet of wax paper or plastic wrap directly onto the surface of the custard and allow to cool to room temperature.
- Add cream to the custard, and refrigerate for several hours.
- Just before freezing, remove vanilla beans and scrape their seeds into the mixture. Stir and pour into an ice cream maker and freeze according to manufacturer's instructions.