Today we made Vanilla Ice Cream!
This recipe is from the book “Serendipity Sundaes” by Stephen Bruce with Sarah Key.
1 vanilla bean, 2C milk, 3 egg yolks, 3/4C sugar, 1C heavy cream, 2t vanilla extract
Split vanilla bean lengthwise, and scrape out the seeds into a saucepan to which the milk has been added.
Drop in the bean.
Bring to boil over low heat. Remove from heat. Leave covered for 30 minutes. In heat-safe bowl, beat yolks and sugar until thick and pale yellow, 5 minutes.
Remove vanilla bean from milk and return to a simmer. Add half the warm milk to the egg yolk mixture and whisk until blended. Whisk the yolk mixture into the remaining milk. Cook over low heat, stirring constantly until mixture coats the back of a spoon, 5 to 10 minutes. Do not overheat, or the yolks will curdle. Remove from heat and immediately add the cream. Pour batter into a clean heat-safe bowl. Cover and chill overnight. Add vanilla extract to the batter and transfer to ice-cream maker. If not using ice cream maker, freeze two hours. Remove from freezer, beat with electric mixer 5 minutes on high. Return to freezer for three hours.