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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 1 |
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Carl Taplin of Gott's Island, Maine, writes: Every summer, I look forward to homemade vanilla ice cream. Do you have a favorite recipe for it? Ingredients:
2 cups heavy cream |
1 cup whole milk |
3/4 cup sugar |
1/8 teaspoon salt |
3 vanilla beans, split lengthwise |
2 large eggs |
Directions:
1. Combine cream, milk, sugar, and salt in a heavy saucepan. Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods. Heat cream mixture just to a boil.
2. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil).
3. Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
4. Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.
5. Cooks' notes: ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.
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