| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | English | 1 | servings | |
INGREDIENTS
| 3 | c | Milk; (not skim) |
| 1 | c | Heavy cream |
| 1 | Vanilla bean; split lengthwise | |
| And scraped | ||
| 8 | lg | Egg yolks |
| 2/3 | c | Vanilla sugar |
| 1/4 | ts | Salt |
| 1 | ts | Pure vanilla extract |
INSTRUCTIONS
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 - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" 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 Converted by MM_Buster v2.0n.
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