Question: David's recipe says 1 cup milk. Since I don't have his cookbook, I don't know if this always means "whole" milk, though that's what I used. I accidentally whisked all 5 yolks into heated milk without tempering. Had to start over.
I can't believe I printed the recipe without it's source. So, I googled "everyone should have a great recipe for vanilla ice cream" and I discovered why it was such an outstanding vanilla ice cream. It's from "The Perfect Scoop." My son licked his bowl!
Vanilla Ice Cream
About 1 quart
Everyone should gave a great recipe for Vanilla Ice Cream in their repertoire. Here's mine, which you'll want to serve with anything from a freshly-baked pie or just covered with dark, bittersweet chocolate shop and toasted nuts.
1 cup milk
A pinch of salt
3/4 cups sugar
1 vanilla bean
5 egg yolks
2 cups heavy cream
A few drops of vanilla extract
Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.
Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.
Note: I learned from Meryl not to let the custard exceed 180°
http://www.davidlebovitz.com/recipes/vanilla_icecream.html
I can't believe I printed the recipe without it's source. So, I googled "everyone should have a great recipe for vanilla ice cream" and I discovered why it was such an outstanding vanilla ice cream. It's from "The Perfect Scoop." My son licked his bowl!
Vanilla Ice Cream
About 1 quart
Everyone should gave a great recipe for Vanilla Ice Cream in their repertoire. Here's mine, which you'll want to serve with anything from a freshly-baked pie or just covered with dark, bittersweet chocolate shop and toasted nuts.
1 cup milk
A pinch of salt
3/4 cups sugar
1 vanilla bean
5 egg yolks
2 cups heavy cream
A few drops of vanilla extract
Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.
Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.
Note: I learned from Meryl not to let the custard exceed 180°
http://www.davidlebovitz.com/recipes/vanilla_icecream.html