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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Great way to cool off on a hot day. Ingredients:
7 large egg yolks |
3/4 cup sugar |
1 dash salt |
1 vanilla bean |
2 cups half-and-half |
1 1/2 cups heavy cream |
Directions:
1. Whisk yolks with sugar and salt in a large bowl. Set aside.
2. Split vanilla bean lengthwise and scrape out seeds. Don't discard seeds.
3. Combine beans, seeds, half and half and cream in a large saucepan. Bring just to a simmer (don't scorch the milk!).
4. Gradually whisk the hot cream into the egg yolk mixture (don't get carried away or you'll end up with cooked eggs - ick).
5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (DO NOT BOIL!).
6. Strain through a seive into a large bowl. Refrigerate until thoroughly chilled.
7. Freeze in icecream maker according to manufacturer's directions. Makes 1 quart.
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