| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Ice, Creams &, Frozen, Dessert |
1 |
Servings |
INGREDIENTS
| 1 |
c |
(1/2 pint) heavy cream |
| 1 |
c |
(1/2 pint) light cream |
| 1/3 |
c |
Sugar |
| 1/2 |
|
Vanilla bean, slit open lengthwise |
| 1/4 |
ts |
Vanilla extract |
INSTRUCTIONS
Whisk the creams together in a bowl, then whisk in the sugar until
dissolved. Add the vanilla bean and extract, whisking to blend. Cover the
bowl with plastic wrap and refrigerate for 2 hours. Remove the vanilla bean
and scrape out the inside of the bean with the back of a knife. Return
these flecks of vanilla to the cream and whisk to blend; discard the bean.
Prepare the ice cream in an ice-cream maker according to manufacturer's
directions. Store the ice cream in the freezer, where it has a shelf life
of about 1 week.
YIELD: 1 pint
Posted to EAT-L Digest 10 Jan 97
Recipe by: Homemade in the Kitchen
From: Sean Coate <swcoate@PEGANET.COM>
Date: Fri, 10 Jan 1997 23:23:02 -0500
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”