Vanilla Bean Ice Cream
 
Depending on the capacity of your ice-cream maker, you may have 
to freeze the custard in 2 batches. 
This recipe can be prepared in 45 minutes or less. 
 
2   vanilla beans
3 cup  heavy cream
1 cup  whole milk
1-1/2 cup  sugar
3 large  eggs
 
With a knife halve vanilla beans lengthwise. Scrape seeds into a 
large heavy saucepan and stir in pods, cream, milk, and sugar. 
Bring mixture just to a boil, stirring occasionally, and remove 
pan from heat. 
In a large bowl lightly beat eggs. Add hot cream mixture to eggs 
in a slow stream, whisking, and pour into pan. Cook custard over 
moderately low heat, stirring constantly, until a thermometer 
registers 170 F. (Do not let boil.) Pour custard through a sieve 
into a clean bowl and cool. Chill custard, its surface covered 
with wax paper, at least 3 hours, or until cold, and up to 1 day. 
Freeze custard in an ice-cream maker, in 2 batches if necessary. 
Transfer ice cream to an airtight container and put in freezer to 
harden. Ice cream may be made 1 week ahead. 
Makes about 1 1/2 quarts. 
Gourmet 
 
 
 
 
(ID: 80987) Mirror: rec.food.recipes: Thu, Aug 1, 2002


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