Title: Vanilla Bean Ice Cream
Yield: 1 servings
1 c Heavy cream
1 c Half-and-half
2 Vanilla beans
5 lg Egg yolks
1/2 c Granulated sugar
In a medium heavy sauce pan, combine the cream and the half-and-half. Split
the vanilla beans in half lengthwise and, using the tip of a knife, scrape
out the small seeds into the cream mixture and drop in the pods. Bring the
mixture to a boil, then remove from the heat. In a large bowl, whisk
together the egg yolks and sugar until thickened and pale. Pour in the hot
cream mixture and stir until well combined. Strain into a large container
and refrigerate until cold. Wash and dry the vanilla pods and reserve for
another use. When the cream mixture is cold, pour it into the bowl of an
ice cream maker and freeze according to the manufacturer’s instructions.
This recipe yields 3 cups of ice cream.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK – (Show # TH-6259 broadcast 04-21-1997) Downloaded
from their Web-Site – http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD – firstname.lastname@example.org
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.