Vanilla Bean Ice Cream

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Ingredients:

1 1/2 cups heavy cream

1 1/2 cups half and half

1/2 cup granulated sugar

2 vanilla beans, split in half lengthwise

4 egg yolks

Preparation:

Combine cream, half and half, and vanilla beans in a saucepan over medium heat. Cook until hot but not boiling, about 10 minutes. Remove from the heat. Let set for 1 hour for vanilla flavor to infuse the cream.  Carefully remove vanilla beans and scrape the softened seeds from the pods back into the saucepan; discard pods.

Place yolks and sugar in a bowl and whip until a light yellow color. Slowly pour half to a cup of the hot-milk mixture into yolks to temper. Whisk yolks into cream mixture and cook, whisking constantly, until it reaches 175 to 185 degrees.

Strain mixture into a bowl. Cool to room temperature or overnight in the refrigerator, then freeze in an ice cream maker according to manufacturer’s instructions.

Serving Suggestion:

Place a little chocolate syrup in the bottom of a dessert flute. Top with a scoop of vanilla bean ice cream then top with espresso. Now you have an Italian Sundae.

 














Ellen at Big Sur.