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VANILLA
BEAN ICE CREAM
3
cups cream
2 vanilla beans split
8 egg yolks
2/3 cup sugar
1 teaspoon vanilla extract
Place
cream and vanilla beans in a saucepan over
low heat for 4 minutes. Stand pan off the
heat for 30 minutes to allow vanilla to
infuse into cream.
Add
egg yolks and sugar to cream and stir over
low heat until mixture thickens slightly.
(Mixture should coat the back of a wooden
spoon.) Remove vanilla beans and stir vanilla
extract through cream.
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Pour
mixture into an ice-cream machine and freeze according
to manufacturer's instructions. Alternatively,
pour mixture into a metal container and freeze
for 1 hour. Beat mixture to break up ice crystals
and refreeze for 30 hours or until ice cream has
set and is firm.
Serve
in chilled bowls with cookies or biscotti.
Serves
6.
[The
New Cook, Donna Hay]
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