|1 each||Vanilla bean, 4" long|
|6 eaches||Egg yolks|
Split and crush the bean in a motar. Place milk, cream, sugar, and bean in an enamel pan over low heat. Bring to the scalding point.
Beat the egg yolks with the salt till foamy, then add in the scalded cream mix, mixing well. Pour back into enamel pan and place over lowest heat . Stir constantly until mix coats a metal spoon. Pour through sieve into a bowl and chill thoroughly before freezing in a ice cream maker. (Note:The little specks of bean should not worry you: they are an indication that the best ingredients have been used.
From: Great Italian Cooking by Luigi Carnacina. Published in Milan Italy circa 196?. Posted by Dick Baker, Nov. 96
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