Vanilla Bean Ice Cream
2 vanilla beans
3 cups heavy cream
1 cup whole milk
1-1/2 cups sugar
3 large eggs
With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat. In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
Makes about 1-1/2 quarts.
NOTES : Gourmet ~ September 1998
Depending on the capacity of your ice-cream maker, you may have to freeze the custard in 2 batches. This recipe can be prepared in 45 minutes or less.
Pam
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