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Vanilla Custard Ice Cream: Submitted by: Robert Losee | Date Added: 5 Sep 2012
Listed in: Sweets / Ice Cream

3 cups | 750 ml half and half, divided
cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks (use the whites for a double recipe of Pavlova)
tsp vanilla extract

Cooking Instructions

Wow this is a great ice cream! So smooth and rich. And I love the little flecks of vanilla bean that are in the ice cream.

David suggests that to make Bourbon and Spiced Pecan Ice Cream, stir 3 Tbs bourbon, into the custard just before freezing, then mix in one recipe coarsely chopped Spiced Pecans.

1) Warm 2 cups of half and half, sugar, and salt in a medium saucepan. Scrape the seed from the vanilla bean into the warm milk and add the bean as well. Cover, remove from the heat, and let steep at room temperature for 30 minutes. Add another 1 cup half and half.

2) In a bowl whisk the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly. Pour back into the saucepan.

3) Stir the mixture constantly over medium heat scraping the bottom as you stir until the mixture thickens and coats the spatula. Pour the custard through a strainer and add the vanilla extract. Chill this bowl in an ice bath.

4) Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing it for another use, such as in vanilla sugar. Freeze the mixture as described by your freezer's instructors.

Based on the Vanilla Ice Cream recipe from The Perfect Scoop by David Lebovitz.

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