INGREDIENTS

INSTRUCTIONS

Bring milk, 1/4 sugar and vanilla seeds and pod to 175 degrees in
heavy saucepan over medium heat. Stir occasionally to dissolve sugar  &
break up vanilla seeds. Meanwhile, beat remaining sugar with yolks
until mixture turns pale yellow and thickens so that it falls in
ribbons, about 2 minutes with an electric mixer or 4 minutes with a
whisk. Remove 1/2 cup hot milk from pan and slowly whisk it into
beaten yolks. Then gradually whisk yolk mixture into saucepan and,
stirring constantly, heat this mixture over med-low heat to 180
degrees, 8-10 minutes. Remove saucepan from heat. Strain custard into
a plastic or nonreactive metal bowl and stir in cream. Retrieve
vanilla pods from strainer and add them to the mixture. Place bowl in
a larger bowl of ice water to bring custard to room temperature. Seal
container and refrigerate until custard is no more than 40 degrees,
4-8 hours. (This is unnecessary with self-contained electric model).
Remove vanilla pods (or add extract) and pour custard into an ice
cream machine. Churn until frozen. For Chocolate Ice Cream: Follow
Master recipe, omitting vanilla bean and adding 2 tablespoons sugar  to
the original 1/4 cup in first step. When the egg mixture has  reached
the ribbon stage, beat in 1/3 cup unsweetened cocoa powder  until
mixture is smooth. Add 1 teaspoon vanilla extract before  freezing.
Comments: This is something I would make on a special  occasion such as
a family get-together. I'd make it without the  yolks, though, and use
egg substitute instead; and I'd use low-fat  evaporated milk for the
heavy cream. (And I'd make it chocolate!<g> )  Best, Bettie MM Format
Norma Wrenn Posted to MC-Recipe Digest by "M.  Hicks"
<nitro_ii@email.msn.com> on Feb 15, 1998

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