Vanilla Bean Ice Cream {for a special tea party}
 
 
from David Lebovitz
Ingredients
  • 1 cup whole milk
  • ¾ cup sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups heavy cream
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
Method
  1. Heat the milk and the and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk; add the bean pod to the milk. Cover, remove from heat, and let infuse for one hour.
  2. To make the ice cream, place a 2-quart bowl in a larger bowl partially filled with ice and water. Pour the cream into the bowl.
  3. In another bowl, stir together the egg yolks. Rewarm the milk and gradually pour some of the milk into the yolks to temper, whisking constantly. Add the warmed milk and eggs back into the saucepan.
  4. Cook over low heat, stirring constantly, until the custart thickens enough to coat the back of a spatula.
  5. Pour the custard into the heavy cream. Stir over the ice until cool, and add the vanilla extract. Refrigerate; overnight is best.
  6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer's instructions.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/vanilla-bean-ice-cream-for-a-special-tea-party/