Vanilla ice cream
Erin Fleetwood
ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1 vanilla bean, split
- 3/4 cup sugar
- 10 large egg yolks
directions
- 1
Combine the cream, milk, vanilla bean and half the sugar in a saucepan, bring to a simmer.
- 2
Meanwhile, in a medium bowl, whisk the egg yolks with the remaining sugar until they have thickened slightly and lightened in color. Gradually whisk in 1/3 of the hot liquid to temper the yolks. Return the mixture to the saucepan and heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. Pour the custard into a bowl set over ice water and stir occasionally until the custard has cooled.
- 3
Strained the cooled custard into a container, cover, and refrigerate for at least a few hours, until cold, or overnight (for the creamiest texture).
- 4
Freeze the ice cream in an ice cream machine.
- 5
Enjoy.
Source: Erin and Alan
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