Vanilla ice cream - great chefs

Yield: 1 quart

Measure Ingredient
½ quart Milk
6 larges Egg yolks
½ pounds Sugar
½ quart Cream, heavy
1 each Bean, vanilla

Cut the vanilla bean lengthwise into 4 sections and place it in a saucepan with the milk. Brink the milk to a boil and remove from heat.

In a stainless bowl, whip the egg yolks and sugar until foamy.

Strain the milk into the egg mixture. Place the bowl on a double-boiler and mix with a wooden spatula until the mixture thickens and adheres to the spatula. Remove the bowl from the double-boiler and add heavy cream.

Place the mixture in a refrigerator until cold.

Pour the mixture into an ice cream freezer and churn for 30 minutes or until stiff.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

Similar recipes