Vanilla-Bean Ice Cream

Title: Vanilla-Bean Ice Cream
Categories: Stewart5
Yield: 1 servings

3 c Milk; (not skim)
1 c Heavy cream
1 Vanilla bean; split
And scraped
8 lg Egg yolks
2/3 c Vanilla sugar
1/4 ts Salt
1 ts Pure vanilla extract

In a small saucepan over medium-high heat, combine milk, heavy cream, and
vanilla bean. Bring to a boil. Remove from heat, and let steep for 1 hour.
In a large bowl, whisk yolks, vanilla sugar, and salt to combine. Bring
milk mixture to a boil, and remove the vanilla bean; reserve for another
use. Slowly add to yolks while whisking constantly. Let stand 5 minutes.
Prepare an ice bath. Add vanilla extract to the ice-cream base, stirring to
combine. Strain through a fine sieve over a medium bowl. Cool ice cream
base in ice bath. Transfer to an ice-cream maker, and freeze according to
the manufacturer’s directions. Makes about 1 1/4 quarts.

Source: “Martha Stewart Living – (” S(Formatted for
MC5): “by Lynn Thomas –” Yield: “1 1/4 quarts”

Per serving: 1296 Calories (kcal); 129g Total Fat; (88% calories from fat);
27g Protein; 9g Carbohydrate; 2027mg Cholesterol; 679mg Sodium Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 23 1/2 Fat;
0 Other Carbohydrates

Recipe by: Recipe from chef Todd English

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