Frozen Vanilla Souffle
|Sugar||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Light cream||1 Cup (16 tbs)|
|Vanilla bean/1 1/2 teaspoons vanilla extract||4 Inch|
|Heavy cream||2 Cup (32 tbs), whipped|
|Shaved chocolate/Powdered cocoa||1 Cup (16 tbs)|
1. Beat the egg yolks in the top of a double boiler until light and lemon-colored. Gradually beat in the sugar. Stir in the salt and one-quarter cup of the milk.
2. Split the vanilla bean and place in a saucepan with the light cream and remaining milk. Heat until scalded, cool and remove the vanilla bean. Gradually stir the milk mixture into the egg mixture and cook over hot, not boiling, water, stirring constantly, until the mixture coats a metal spoon. Cool.
3. Fold in the whipped cream and turn the mixture into a one-quart souffle dish with a three-inch band of heavy brown paper or foil tied around the outside at the top. This will give the mixture the illusion of a hot souffle when frozen.
4. Place in a freezer for six to eight hours, or overnight. Remove the paper rim and serve from the dish. Garnish with shaved chocolate or powdered cocoa.