| 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
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