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Instructions |
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Heat the milk, salt, vanilla and sugar in a saucepan.
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Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.
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Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly over ice.
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Place the bowl in the freezer. After 45 minutes use hand mixer to break up ice crystals. Every 30 minutes take the bowl out of the freezer and beat with hand mixer. Once it looks like ice cream seal in container and store in freezer.
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Originally Submitted
1/17/2010
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