Vanilla Custard Ice Cream
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.