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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Active time: 20 min Start to finish: 4 hr Ingredients:
2 cups heavy cream |
1 cup whole milk |
3/4 cup sugar |
3 vanilla beans, split lengthwise |
2 large eggs |
Directions:
1. Combine cream, milk, sugar, and 1/8 teaspoon salt in a heavy saucepan. Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods. Heat mixture just to a boil.
2. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
3. Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
4. Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden.
5. Cooks' notes: ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.
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