2 Cups light cream
1 vanilla bean split lengthwise or 1 Tbsp. vanilla extract
6 egg yolks
2/3 Cup sugar
1 Cup Whipping Cream
In heavy sauce pan, combine light cream and vanilla bean. If using vanilla extract wait until custard has been boiled. Heat cream to scalding, remove from heat, cover and let stand for 10 minutes. In large bowl whisk together egg yolks and sugar. Slowly pour warm cream mixture into egg yolk mixture – whisking constantly. Transfer back to saucepan and cook over medium-high heat, stirring constantly for about 5 minutes or until mixture thickens enough to coat spoon. Do not boil.
Immediately remove from heat, strain through fine sieve into bowl. Scrape the vanilla bean seeds into the mixture giving the wonderful flavor and flecks to the custard. Add vanilla extract at this point if using. Blend in the whipping cream and let cool to room temperature – cover and refrigerate until thoroughly chilled.
Freeze in ice-cream maker folling manufacturers instructions. We always use an old-fashioned ice and salt Ice-cream freezer. This makes 4 cups of frozen custard (not nearly enough!).
Categories: Ice Creams
Submitted by: rhubarbrose on June 11, 2010