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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Recipe for my Cuisinart, Automatic Frozen Yogurt-Ice Cream & Sorbet Maker ICE-20 Series...25 – 30 minutes chilling time; optional 2 hours to “ripen” in freezer Ingredients:
1 1/2 cups whole milk |
1 1/2 cups heavy cream |
1 whole vanilla bean (about 6 inches in length) |
2 large eggs |
3 large egg yolks |
3/4 cup sugar |
Directions:
1. Combine the milk and cream in a medium saucepan.
2. Use a sharp knife to split the vanilla bean in half lengthwise.
3. Use the blunt edge to scrape out the “seeds”.
4. Stir the seeds and bean pod into the milk/cream mixture.
5. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
6. Combine the eggs, egg yolks, and sugar in a medium bowl.
7. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about 1-1/2 to 2 minutes.
8. Remove the vanilla bean pod from the milk/cream mixture.
9. Pour out 1 cup of the hot liquid.
10. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream.
11. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine.
12. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon.
13. Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
14. Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about 25 – 30 minutes.
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