re: #555 Cathypop

Recipes? Yes please.

1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar
4 inch piece vanilla bean , slit lengthwise and seeds removed, pod reserved (see illustration below)
4 large egg yolks

Mix milk, cream, vanilla and 1/2 cup sugar in a saucepan, heat until hot (170 degrees)

In a bowl, whisk remaining sugar and egg yolks until they are light and fluffy

Slowly ladle about half of the hot milk mixture into the yolk mixture and stir until combined

Slowly mix the yolk mixture back into the saucepan with remaining hot milk

Bring combined mixture up to 180 degrees to set eggs. DON’T boil or this will curdle. If you don’t have a thermometer, cook until thick enough to coat back of spoon.

Chill mixture by setting bowl in ice bath, then transfer to fridge until it has completely chilled. Must be at least 40 degrees or below to properly set in ice cream maker. Then just use your ice cream machine!

If you don’t have fresh vanilla bean, substitute 2 tsp of vanilla extract. But don’t cook it, or else the flavor will be shot. Just stir it into the chilled custard right before churning.