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Vanilla Bean Ice Cream
in Diana's Recipe Book
(total ratings: 1)
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|Servings: Makes 1 generous quart|
Serve this creamy Vanilla Bean Ice Cream with Bread Pudding, or place a scoop over a slice of your favorite fruit pie.
4 egg yolks
2/3 cup sugar
2 cups half-and-half
1 vanilla bean or 2 teaspoons vanilla extract
1 cup whipping cream
In a bowl, beat the egg yolks until blended and mix in sugar. Heat the half and half, stir into the egg yolks, and pour into the top part of a double boiler. Split the vanilla bean and scrape its seeds into the cream and add the bean as well. Place over simmering water and stirring constantly, cook until the mixture is custard-like and coats the spoon. Remove from heat and refrigerate until cold, or several hours. Remove vanilla bean. If using vanilla extract, stir it in at this point. Just before ready to churn; stir in the whipping cream. Freeze according to directions for your ice cream maker.
|Date: July 25, 2002|