* Exported from MasterCook *

Vanilla Vanilla Ice Cream

Recipe By : The New Basics Cookbook, Julee Rosso & Sheila Lukins
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Icecream

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Egg yolks
3/4 c Sugar
1 1/4 c Milk
1 1/4 c Heavy cream
1 1/2 lg Vanilla beans
1/2 ts Vanilla extract
1 pn Salt

Cream the egg yolks and sugar together in a mixing bowl until thick
and light.

Combine the milk and cream in a 2 qt microwave-safe casserole dish.
Cut the vanilla beans in half lengthwise, and scrape the seeds into
the bowl. Add the beans, extract, and salt. Cook, uncovered, at
full power (650 to 700 watts) for 3 minutes.

Remove the vanilla beans. With a mixer running on low speed, slowly
add the milk mixture to the egg yolk mixture, stirring until
smooth. Return the mixture to the casserole.

Whisking once a minute, cook until the custard is thick and coats
the back of a spoon, 3-1/2 minutes. Do not overcook it.

Allow the custard to cool to room temperature. Then refrigerate it,
loosely covered, until chilled, a minimum of 3 hours.

Freeze in an ice cream maker according to manufacturer's
directions.

Yield: 5 Cups


- - - - - - - - - - - - - - - - - -


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)