Title: The World's Best Vanilla Ice Cream
Categories: Stewart5
Yield: 1 servings

2 c Whole milk
1 Vanilla bean
5 lg Egg yolks
3/4 c Sugar
1 c Heavy cream
1 ts Vanilla extract

Split vanilla bean lengthwise and scrape. In a medium saucepan, heat milk,
vanilla bean, and scrapings. Bring to a gentle boil, cover, and remove from
heat. Steep for 30 minutes. Combine egg yolks and sugar in the bowl of an
electric mixer. Beat at medium-high speed until very thick and pale yellow,
3 to 5 minutes. Meanwhile, return milk to a simmer. Remove vanilla bean.
Add half the milk to egg-yolk mixture and whisk until blended. Stir into
remaining milk and cook over low heat, stirring constantly, until mixture
is thick enough to coat a spoon. Remove from heat and immediately stir in
cream. Pass mixture through a strainer into a medium bowl, set over an ice
bath so it begins to chill. Stir in vanilla extract, then freeze in an
ice-cream maker according to manufacturer's instructions. Makes about 1
quart.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quart"

Per serving: 2011 Calories (kcal); 130g Total Fat; (57% calories from fat);
35g Protein; 182g Carbohydrate; 1456mg Cholesterol; 366mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 24 Fat;
10 Other Carbohydrates

Recipe by: Martha Stewart

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