French Vanilla Ice Cream
|Milk||1 1⁄2 Cup (24 tbs)|
|Light cream||2 1⁄2 Cup (40 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
1. Scald the milk, cream and vanilla bean in the top of a double boiler. Remove vanilla bean.
2. Blend the egg yolks with the sugar and salt. Stir in some of the scalded milk and return to the mixture in the double boiler. Cook, stirring, until thick (the mixture will coat a metal spoon).
3. Remove from the hot water and cool quickly in cold water, stirring occasionally. Chill thoroughly. Freeze in a hand-crank or electric freezer.