Number of servings :
Type of meal : | Ice creams/Sorbets | Ice creams/Sorbets
Special diet :
1-3/4 cups (450 mL) milk
2-1/4 cups (550 mL) heavy cream
1 cup (250 mL) sugar
1 vanilla bean, split lengthwise
1/4 tsp (1 mL) salt
6 egg yolks
In a large saucepan over moderate heat, scald milk and cream with 1/2 cup of the sugar, the vanilla bean, and salt just until bubbles appear. In a medium-size bowl, whisk egg yolks and the remaining 1/2 cup sugar. Gradually whisk a little milk mixture into yolk mixture, then pour back into pan. Cook over low heat, whisking constantly, until mixture coats a spoon — about 15 minutes. Remove from the heat and cool to room temperature. Scrape seeds from vanilla bean into custard; discard the pod. Refrigerate custard, covered, until cold — 1 to 2 hours. Transfer to an ice cream maker and freeze according to manufacturer’s directions.
Makes 1 quart, 8 servings.
Imported on 2011-01-20 16:41:26 — Original ID:513