Recipe ingredients
- 1 cup milk
- 2/3 cup granulated sugar
- 2 vanilla beans, cut in half lengthwise
- 9 large egg yolks, at room temperature
- 2 cups heavy cream
Recipe method
- Combine milk, sugar and vanilla beans in the top of a double boiler and heat over barely simmering water.
- Lightly beat the yolks. When milk mixture is almost to the point of boiling, pour a little into the yolks to warm them.
- Stir and add a bit more hot milk. Pour warmed yolks into the milk in a slow, steady stream, stirring constantly.
- Continue to cook, stirring constantly, over hot, not boiling, water until mixture coats the spoon.
- Press a sheet of wax paper or plastic wrap directly onto the surface of the custard and allow to cool to room temperature.
- Add cream to the custard and refrigerate for several hours.
- Just before freezing, remove vanilla beans and scrape their seeds into the mixture.
- Stir and pour into an ice cream maker and freeze according to manufacturer instructions.
Other ice cream recipes:
Vanilla bean custard ice cream recipe
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