Courtesy of Anne Bourget

Ingredients

• 1 vanilla bean split open lengthwise*
• 1 cup half-and-half or light cream
• 2 cups heavy cream
• 1 cup sugar
• 6 large egg yolks

Instructions

Put half-and-half, heavy cream, and 1/2 cup sugar into a saucepan, then scrape the seeds from the split vanilla bean into liquid and then add the vanilla bean to the mixture. Gently warm over low flame until the sugar has dissolved.

Place the egg yolks and the remaining 1/2 cup of sugar in a bowl and beat until the mixture thickens and turns a pale yellow.

Add about 1/2 cup of the warm cream mixture to the egg yolk mixture and heat until blended. Gradually add the rest of the warm cream mixture to the egg yolks, beating continually. Return the custard to the saucepan and cook gently until it thickens enough to coat the back of the spoon. (Note: Don't rush this process as the custard will curdle. Stir constantly as the custard thickens.)

Remove the vanilla bean from mixture then strain mixture through a fine mesh sieve. Scrape the remaining seeds from vanilla bean into the custard mixture and stir until well blended.

Allow custard to chill thoroughly then make ice cream according to the directions of your ice cream maker.

Makes 1 quart ice cream

*  You can purchase a small number of vanilla beans at Vanilla Enchantment

Comments (0)

Subscribe to this comment's feed

Name

Email

Website

Title

Comment

smaller | bigger

Subscribe via email (registered users only)

I have read and agree to the Terms of Usage.

Write the displayed characters

Add Comment