Name: Vanilla Bean Ice Cream
Ingredients: 3 c Half and half; 2 c Whipping cream; 2 Vanilla beans; split lengthwise; 3/4 c Plus 2 tablespoons sugar; 8 Egg yolks

God's holiness and righteous glory have been desecrated, defamed, and blasphemed by our sin. It is with a holy God that we have to do in our guilt! And there can be no justification, no reconciliation, no cleansing of our conscience, unless the holiness of God is honored and the defamation of His righteousness is repaired. The urgency of our problem with guilt is not that we feel miserable, but that God's name has been blasphemed. We live in a day with such a horrendously inflated view of human potential and such a miserably tiny view of God's holiness that we can scarcely understand what the real problem of guilt is. The real problem is not, 'How can God be loving and yet condemn people with such little sins?' The real problem is, 'How can God be righteous if He acquits such miserable sinners as we?' There can be no lasting remedy for guilt which does not deal with God's righteous indignation against sin. That's why there had to be a sacrifice. And not just any sacrifice, but the sacrifice of the Son of God! No one else, and no other act, could repair the defamation done to the glory of God by our sins. But when Jesus died for the glory of the Father, satisfaction was made. The glory was restored. Righteousness was demonstrated. Henceforth it is clear that when God, by grace, freely justifies the ungodly (Romans 4:5), He is not indifferent to the demands of justice. It is all based on the grand transaction between the Father and the Son on the morning of Good Friday at Calvary. No other gospel can take away our guilt because no other gospel corresponds to the cosmic proportions of our sin in relation to God.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		July 1992	1	servings

INGREDIENTS

3	c	Half and half
2	c	Whipping cream
2		Vanilla beans; split lengthwise
3/4	c	Plus 2 tablespoons sugar
8		Egg yolks

INSTRUCTIONS

Bring first 3 ingredients to simmer in heavy medium saucepan over
medium-low heat. Remove from heat, cover and let steep 40 minutes.
Return half and half mixture to simmer. Beat sugar and egg yolks to blend
in medium bowl. Gradually whisk in hot half and half. Return mixture to
saucepan. Stir over medium heat until custard thickens slightly and leaves
path on back of spoon when finger is drawn across, about 7 minutes; do not
boil. Pour into large bowl. Refrigerate custard until well chilled.
Scrape any seeds remaining inside vanilla beans into custard. Transfer
custard to ice cream maker and process according to manufacturer's
instructions. Freeze ice cream in covered container. (Can be prepared 1
week ahead.)
Makes about 8 cups.
Bon Appetit July 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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