INGREDIENTS

INSTRUCTIONS

* Note: See the "Burnt Almond Caramel Sauce" recipe which is included in
this collection.
Heat the milk and vanilla beans together in a saucepan over moderate heat
until just beginning to simmer. In a separate bowl, beat egg yolks with
sugar until light and thick. Slowly whisk hot milk into egg mixture. Return
to saucepan and heat gently over moderate heat until it just begins to
thicken (180 degrees). Remove custard at once from heat and strain into a
bowl. With the point of a knife, scrape seeds from vanilla beans and add to
custard. Cool and pour into ice cream freezer. Freeze according to
manufacturer's directions. When ice cream is partially set, add the whipped
cream and continue freezing until ice cream is firm. Allow ice cream to
soften slightly before serving. Scoop out into chilled bowls and pour warm
Burnt Almond Caramel Sauce over. This recipe yields 2 quarts of ice cream.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9620 broadcast 07-22-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-07-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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