Classic Vanilla Ice Cream
1 vanilla bean
2 cups whole milk
8 egg yolks
¾ cup sugar
2 cups whipping cream
2-3 Tbsp vanilla
1 tsp kosher salt
Twist vanilla bean to release flavor. In medium stainless steel saucepan, heat milk and v.b. until just below simmering point. Remove from heat. Cover; let stand 20 minutes.
For custard, in medium bowl whisk to blend yolks & sugar. Slowly whisk in the hot milk; return milk mixture to pan. Cook over medium heat, stirring constantly with rubber spatula until custard thickens. Strain custard. Stir custard until cooled. Return v.b. to custard. Stir in whipping cream, vanilla and salt. Cover and refrigerate for up to 48 hours. Remove v.b. Transfer custard to ice cream canister and freeze according manufacturers directions.
Makes 12 (12 cup) servings
257 calories
1 vanilla bean
2 cups whole milk
8 egg yolks
¾ cup sugar
2 cups whipping cream
2-3 Tbsp vanilla
1 tsp kosher salt
Twist vanilla bean to release flavor. In medium stainless steel saucepan, heat milk and v.b. until just below simmering point. Remove from heat. Cover; let stand 20 minutes.
For custard, in medium bowl whisk to blend yolks & sugar. Slowly whisk in the hot milk; return milk mixture to pan. Cook over medium heat, stirring constantly with rubber spatula until custard thickens. Strain custard. Stir custard until cooled. Return v.b. to custard. Stir in whipping cream, vanilla and salt. Cover and refrigerate for up to 48 hours. Remove v.b. Transfer custard to ice cream canister and freeze according manufacturers directions.
Makes 12 (12 cup) servings
257 calories