Thomas Jefferson's Vanilla Ice Cream |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 18 |
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The third U. No vanilla bean on hand? Substitute 1 tablespoon vanilla extract for the vanilla bean. Just stir the extract into the cream mixture after the ice-water bath. Ingredients:
2 quarts heavy whipping cream |
1 cup sugar |
1 vanilla bean |
6 egg yolks |
Directions:
1. In a large heavy saucepan, combine cream and sugar. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around side of pan, stirring to dissolve sugar.
2. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly.
3. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
4. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of custard. Refrigerate several hours or overnight.
5. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze for 4-6 hours or until firm. Repeat with remaining mixture. Yield: 2-1/4 quarts.
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