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Blue Ribbon Vanilla Ice Cream |
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Print this Recipe 4 eggs yolk 1/2 cup sugar 1 cup cream 1 vanilla bean split down center, whole 1 1/4 cups half and half Cream egg yolks and 1/4 cup sugar; set aside. In 2-quart saucepan, combine heavy cream, remaining sugar, and vanilla bean; bring to boil, stirring frequently. Remove bean; using point of paring knife, scrape vanilla grains from inside of hull. With fingers rub off any cream or remaining vanilla grains and mix into cream; discard hull. Add 1/3 cream mixture to yolks, whisking constantly. Pour this mixture into saucepan; continue to whisk and bring to just under boiling point. Remove from heat. Place pan in cold water or over ice, stirring, to stop cooking. Strain through fine strainer; beat in half-and-half. Place in ice cream freezer and freeze according to manufacturer's instructions. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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