Mr. Jefferson's Vanilla Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
1 vanilla bean, split and seeds removed (i substitute 2 tsp vanilla |
6 egg yolks |
2 quart(s) heavy cream |
1 cup(s) sugar |
Directions:
1. Mr. Jefferson's Vanilla Ice Cream
2. quarts Heavy cream
3. vanilla bean, split and seeds removed (I substitute 2 tsp vanilla extract)
4. large egg yolks
5. cup sugar
6. Bring cream and vanilla bean (seeds and bean) to a simmer in a heavy-bottomed saucepan over medium-low heat, stirring frequently, until fragrant, about 5 minutes. Whisk egg yolks in a bowl until smooth and whisk in sugar. It will be quite thick.
7. Slowly beat about 1 cup hot cream into yolks and then gradual y stir this mixture back into the rest of the cream. Cook, stirring constantly, until it thickly coats the back of the spoon, about 5 minutes. Strain through a double layer of cheesecloth or a fine strainer and remove vanilla bean; cool. Cover and refrigerate until chilled, at least 1 hour or overnight.
8. Freeze custard in an ice-cream machine according to the manufacturer’s directions until set but still a little soft. Yield: about 2 1/2 quarts. Serves 20
9. Per serving: 510 calories, 37g fat, 3g protein, 10g carbs, 0g fiber, 40mg sodium
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