VANILLA ICE CREAM
Makes 1 quart
7 egg yolks
1 cup granulated sugar
2 cups heavy cream
2 cups ½ & ½ or whole milk
pinch salt
1 Vanilla bean split
3 tbs vanilla extract
In a medium
saucepan boil cream & ½ & ½ with
the vanilla bean, bring almost to a boil, turn off heat,
let stand for about 30 minutes. In a small bowl whisk
together sugar, egg yolks, and salt. Bring cream and ½
& ½ almost to a boil. Temper egg yolk mixture
by adding about a cup of the boiling liquid to bowl, while
whisking. Turn off heat and add tempered egg, sugar mixture
into the saucepan and whisk briskly. Strain and refrigerate
overnight or until completely cooled. Follow instructions
for your ice cream maker.
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