Vanilla Ice Cream
|Vanilla bean pod/1 1/2 teaspoons vanilla||3 Inch (piece)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
Split vanilla pod and scrape seeds into milk; drop in the pod.
Combine cornstarch, salt, sugar, and slightly beaten egg yolks, and mix well.
Beat in a little of the scalded milk, then combine the two mixtures and cook over a low heat or in a double boiler, stirring constantly, until thick and smooth. (Add vanilla if vanilla bean was not used.) Chill, then stir in cream.
Pour into freezer can, not more than two-thirds full, and chill thoroughly (in freezer or refrigerator).
Assemble, freeze, using 1 part ice cream (rock) salt to 8 parts crushed ice.
Turn until crank is hard to move, about 15 minutes for 2-quart size.
Drain office water, carefully remove lid of freezer container, lift out dasher.