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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