Vanilla Custard Ice Cream

October 23, 2012

After decades of experimentation, Edna thinks this is the richest, creamiest, most intensely flavored ice cream she’s tasted. It uses both vanilla bean and extract.
2 cups milk
1/2 of a vanilla bean, split lengthwise
8 egg yolks, beaten
3/4 cup sugar
1/2 tsp. salt
4 Tbsp. vanilla extract
2 cups whipping cream
In a small saucepan heat milk just until bubbles form around edges. Remove from heat; add split vanilla bean. Cover and let stand 20 minutes. Remove the vanilla bean with a slotted spoon. Scrape the inside of the pod with the spoon and add to milk. Discard pod.
In a large bowl combine egg yolks, sugar, salt, and vanilla extract; beat with wire whip or electric mixer on medium to high speed until thick (about 5 minutes). Gradually beat in warm milk. Transfer to a large, heavy saucepan. Cook and stir just until mixture comes to boil; remove from heat. Cool slightly. Cover and chill, stirring occasionally. Stir in whipping cream. Freeze in an ice-cream freezer according to manufacturer’s directions. Makes 2 quarts.

Category: Other

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