MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Best Ever Vanilla Ice Cream
Categories: Dairy, I scream, Desserts
Yield: 4-1/2 cups
2 c Heavy whipping cream
2 c Milk
3/4 c Sugar
1/8 ts Salt
1 Vanilla bean
6 lg Egg yolks
In a large heavy saucepan, combine cream, milk, sugar, and salt.
Split vanilla bean in half lengthwise. With a sharp knife, scrape
seeds into pan; add bean. Heat cream mixture over medium heat until
bubbles form around side of pan, stirring to dissolve sugar.
In a small bowl, whisk a small amount of the hot mixture into the
egg yolks; return all to the pan, whisking constantly. Cook over
low heat until mixture is just thick enough to coat a metal spoon
and temperature reaches 180 , stirring constantly. Do not allow to
boil. Immediately transfer to a bowl.
Place bowl in a pan of ice water. Stir gently and occasionally for
2 minutes; discard vanilla bean. Press waxed paper onto surface of
mixture. Refrigerate several hours or overnight.
Fill cylinder of ice cream maker 2/3rds full; freeze according to
the manufacturer's directions. (Refrigerate remaining mixture
until ready to freeze.) Transfer ice cream to a freezer container;
freeze until firm, 4 to 6 hours. Repeat with remaining mixture.
Recipe by Peggy Woodward, Taste of Home Senior Food Editor
Recipe FROM:
https://www.tasteofhome.com
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