French Vanilla Ice Cream
|Milk||1 1⁄2 Cup (24 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Vanilla bean/1 tablespoon vanilla extract||1⁄2|
|Sugar||3⁄4 Cup (12 tbs)|
1. Combine the milk and the cream in a medium-size saucepan. Halve the vanilla bean lengthwise and scrape out the little seeds with the tip of a knife. Add the seeds and the pod to the cream mixture. (If using the vanilla extract, add later in Step 3.) Heat the cream mixture just until bubbles appear around the edge.
2. Beat the egg yolks slightly in a large bowl with an electric mixer. Gradually beat in the sugar; continue beating the yolk mixture until fluffy-thick and a ribbon forms when the beaters are lifted. Stir a little hot cream mixture into the yolks; stir the yolk mixture into the saucepan.
3. Cook the cream-yolk mixture, stirring constantly, over low heat until the mixture thickens slightly and coats the back of a metal spoon, for about 20 minutes; do not boil the mixture. Strain the mixture into a bowl; discard the vanilla pod. (If using the vanilla extract, stir into the custard at this point.)
4. Cool the custard completely, stirring occasionally. Refrigerate the custard, covered, for at least 1 hour or overnight.
5. Freeze the custard in an ice cream maker according to the manufacturer's instructions.
6. Freeze the ice cream, tightly covered, for several hours to mellow. If the ice cream becomes frozen solid, soften slightly in the refrigerator before serving.