Serves: 5
Total Calories: 323
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 Blue Ribbon Vanilla Ice Cream recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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