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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups half-and-half |
1 cup sugar |
1 vanilla bean, split lengthwise |
8 large egg yolks |
2 cups (1 pint) sour cream |
Directions:
1. In heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat. in a bowl whisk together egg yolks and remaining 1/4 cup sugar and hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170°F. on a candy thermometer.
2. Remove pan from heat. Scrape seeds from vanilla bean into custard until combined well and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold and freeze in an ice-cream maker.
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