Ingredients
- 1 cup milk
- 1 cup heavy cream
- 1 vanilla bean, split lengthwise
- 7 large egg yolks
- ½ cup sugar
- Nutritional Information
Nutritional analysis per serving (4 servings)
438 calories; 31 grams fat; 17 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 30 grams sugars; 7 grams protein; 410 milligrams cholesterol; 63 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 3 1/2 cups ice cream
Preparation
- In a saucepan, combine milk, cream and vanilla bean and bring to a simmer. Remove from heat and let steep for 15 minutes. Scrape seeds from bean into milk-cream mixture; discard bean.
- Place yolks in bowl; add sugar and whisk vigorously for about 30 seconds. Fill a large bowl with ice and water and place a second bowl over ice bath. Set a fine-mesh strainer over top bowl.
- Over medium heat, bring milk-cream mixture to a simmer, then pour it slowly into yolks while whisking continuously. Pour mixture back into pan and continue stirring over medium heat until thick enough that you can dip in a spoon and then draw a line through the custard that coats it, about 2 to 4 minutes.
- Pour sauce through strainer over ice bath and stir until cold. Refrigerate until ice cold, then place in ice-cream maker and freeze according to manufacturer’s instructions.
45 minutes
Dining and Cooking