Yield: 1 servings
|⅞ cup||Sugar (1 c. less 2 tb.)|
|2 cups||Heavy cream (1 pint)|
|1||Vanilla bean OR (emergency)|
|2 teaspoons||Vanilla extract or flavor|
|⅛ teaspoon||Almond extract|
In large bowl of electric mixer, beat egg yolks with the salt and about half the sugar untill very thick. Meantime, heat the milk and cream with the remaining sugar almost to simmering. Remove from heat.
While beating egg-yolk mixture on low speed, slowly add about half of the hot milk and cream; mix well. Stop beating and stir the contents of the bowl into the pot of hot milk and cream.
Split vanilla bean lengthwise and scrape as many of its tiny seeds as possible into the pot; add the halves of the bean pod. Cook the custard over low heat, stirring constantly, until it almost simmers (it should have thickened lightly, just enough to coat a metal spoon). Set pot at once into kitchen sink containing cold water to stop the cooking.
Cool the custard and stir in the almond extract. Chill it thoroughly, covered. Fish out halves of vanilla bean. Strain the custard into the can of your ice cream freezer and freeze according to manufacturer's directions.
Yield: abt. 1½ qts.