The world's best vanilla ice cream

1 servings

Ingredients

Quantity Ingredient
2 cups Whole milk
1 Vanilla bean
5 larges Egg yolks
¾ cup Sugar
1 cup Heavy cream
1 teaspoon Vanilla extract

Directions

Split vanilla bean lengthwise and scrape. In a medium saucepan, heat milk, vanilla bean, and scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes. Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer. Remove vanilla bean.

Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon. Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl, set over an ice bath so it begins to chill. Stir in vanilla extract, then freeze in an ice-cream maker according to manufacturer's instructions. Makes about 1 quart.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 quart" Per serving: 2011 Calories (kcal); 130g Total Fat; (57% calories from fat); 35g Protein; 182g Carbohydrate; 1456mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 24 Fat; 10 Other Carbohydrates

Recipe by: Martha Stewart

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