Vanilla Bean Ice Cream: The Best Vanilla Bean Ice Cream Recipe from Cook'n

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	Vanilla Bean Ice Cream

Serves: 4

Serving size: 1 cup, makes 1 quart

   1 1/2 cups whole milk
   1 vanilla bean, split lengthwise
   3/4 cup sugar
   1/8 teaspoon salt
   2 egg yolks
   2 cups heavy cream

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To prepare the ice cream: In a medium saucepan, heat the milk over low heat until bubbles form around the edges of the pan. Scrape the seeds from the vanilla bean into the milk. Add the bean to the pan. Stir the milk for 1 to 2 minutes. Stir in the sugar and salt until dissolved. Remove from heat and let cool for 10 minutes.

In a small stainless-steel bowl, beat the egg yolks until blended. Gradually whisk in the milk mixture until combined. Remove the vanilla bean. Set the bowl over a saucepan of barely simmering water. Cook, stirring constantly, for 10 to 12 minutes, or until the mixture is thick enough to coat the back of the spoon. Remove from the heat and let cool. Stir in cream.

Cover and refrigerate for at least 3 hours. Freeze in an ice cream maker according to the manufacturer's instructions.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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