Remember that the longer you cook the custard mixture, the more concentrated the vanilla flavor will become...this can become a bad thing, believe it or not. Also, you don't have to use cream in this recipe, you can use all milk, it just won't come out as creamy. The higher the fat content, the creamier your ice cream will be.
Vanilla
Ice Cream
Adapted from The Chocolate and
Coffee Bible
Ingredients:
2 ½ C. Whipping cream
½ C. Milk
½ of a vanilla bean, scraped
4 Egg yolks
½ C. Granulated sugar
Directions:
1.
Heat the milk,
cream, and vanilla pod (shell and scrapings) in a small saucepan. Take off the
heat as soon as small bubbles form on the surface. Strain and set aside.
2.
Whisk the egg
yolks in a bowl. Gradually whisk in the sugar and continue to whisk until the
mixture is pale and thick. Slowly add the milk mixture to the egg mixture. When
all the milk has been added, pour entire mixture back into saucepan and heat on
medium-high heat.
3.
Whisk mixture
constantly until it has thickened enough to coat the back of a wooden spoon
lightly. Remove the custard from the heat, pour into a bowl and leave to cool,
stirring from time to time to prevent a skin from forming on the surface.
4.
Freeze the
custard mixture in an ice cream maker, following the manufacturer’s
instructions.
