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Ingredients:
- 7 large egg yolks
- 3/4 cup sugar
- dash salt
- 1 vanilla bean
- 2 cups half and half
- 1 1/2 cups heavy cream
Preparation:
Whisk egg
yolks with sugar and salt in large bowl; set aside.
Split vanilla bean lengthwise and scrape out seeds.
Combine beans, seeds, half and half and heavy cream in a
large saucepan. Bring just to a simmer. Gradually whisk
hot cream into the egg yolk mixture. Return the mixture to the saucepan and cook over medium
heat, stirring constantly, until mixture thickens and
coats the back of a spoon (do not let it boil). Strain through sieve into
large bowl. Refrigerate until thoroughly chilled. Freeze in ice
maker according to manufacturer's directions.
Makes about 1 quart.
Makes about 1 quart.
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