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Prep Time: 60 Minutes Cook Time: 420 Minutes |
Ready In: 480 Minutes Servings: 4 |
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Simple ingredients, insanely rich taste. Not exactly... lowfat. Ingredients:
16 ounces heavy cream |
16 ounces whole milk |
8 ounces sugar |
8 ounces egg yolks (about 12) |
1 vanilla bean |
1/2 teaspoon salt |
Directions:
1. Split the vanilla bean and scrape the seeds into a saucepan.
2. Add the cream, milk, 4 oz. of the sugar, the vanilla pod and the salt. Bring this to a boil.
3. Remove from the heat, cover, and allow it to sit for 15 minutes.
4. Meanwhile, beat the eggs with the remaining sugar until combined.
5. Temper the eggs with the hot cream mixture, then add the eggs to the saucepan.
6. Cook until the mixture coats a spoon, stirring constantly. Remove from the heat, strain and chill overnight (at least 8 hours).
7. Process the mixture in an ice cream maker. Serve immediately or transfer to the freezer for a firmer texture.
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