 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
|
This is a fabulous accompaniment to my Walnut Streusel Apple Pie, or to any apple or pear pie! Ingredients:
2 cups half-and-half |
1 cup sugar |
1 vanilla bean, split lengthwise |
8 large egg yolks |
2 cups sour cream |
Directions:
1. In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat.
2. In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking.
3. Return custard to pan and cook over moderately low heat, stirring, until 170°F on a candy thermometer. Remove pan from heat.
4. Scrape seeds form vanilla bean into custard and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl.
5. Chill custard until cold and freeze in an ice-cream maker. Transfer soft ice cream to freezer-proof container and freeze until hard, approximately 1-2 hours. Makes about 1 quart.
|
|