Difficulty: Hard Preparation Time: 15min
Yields: 1 1/2 Quarts Total Time: 6hr
Ingredients
16 oz Whole Milk
16 oz Heavy Cream
1 Vanilla Bean, split lengthwise and scraped or 1 tsp. good quality Vanilla Extract
8 Egg Yolks
7 oz Sugar
Procedure:
In a medium saucepan over medium heat combine the milk, cream and vanilla bean along with the scrapings. Bring to a simmer, remove from the heat and let milk steep with the vanilla bean.
In a bowl, add the egg yolks and the sugar. Whisk the eggs and sugar until the mixture is very pale and thick.
Temper the egg mixture with the warm milk by slowly pouring the warm milk into the egg-sugar mixture while whisking the whole time. Once all of the milk has been combined with the egg yolks (we now have custard), return the custard to the saucepan that the milk was heated in.
Cook the custard over medium heat stirring with a wooden spoon. Pay close attention to the sides and bottom of the pan to make sure that no eggs are coagulating. The custard is done when the custard becomes thickened and has reached a temperature of 180F.
Remove custard from the heat and strain into a bowl set over ice. Stir until no steam is emitted from the custard. Cover with plastic and refrigerate for at least 6 hours. Process in an ice cream machine as per the manufacturers recommendations.