INGREDIENTS

INSTRUCTIONS

1. Cream the egg yolks and sugar together in a mixing bowl until thick and
light.
2. Combine the milk and cream in a 2-quart microwave-safe casserole. Cut
the
vanilla beans in half lengthwise, and scrape the seeds into the bowl. Add
the
beans, extract, and salt. Cook, uncovered, at full power (650 to 700 watts)
for 3 minutes.
3. Remove the vanilla beans. With a mixer running on low speed, slowly add
the
milk mixture to the egg yolk mixture, stirring until smooth. Return the
mixture to the casserole.
4. Whisking once a minute, cook until the custard is thick and coats the
back
of a spoon, 3 1/2 minutes. Do not overcook it.
5. Allow the custard to cool to room temperature. Then refrigerate it,
loosely
covered, until chilled, a minimum of 3 hours.
6. Freeze in an ice cream maker according to manufacturer's directions.
Makes
Posted to MC-Recipe Digest V1 #148
Date: Fri, 12 Jul 1996 16:37:41 EST5EDT
From: NURPPL@NURSE.EMORY.EDU
Recipe By     : The New Basics Cookbook by Julee Rosso & Sheila Lukins

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