Vanilla ice cream - great chefs
1 quart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | quart | Milk |
| 6 | larges | Egg yolks |
| ½ | pounds | Sugar |
| ½ | quart | Cream, heavy |
| 1 | each | Bean, vanilla |
Directions
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
Related recipes
- Easy gourmet vanilla ice cream
- Philadelphia vanilla ice cream
- Real vanilla ice cream
- Rich vanilla ice cream
- The world's best vanilla ice cream
- Vanilla bean ice cream
- Vanilla bean ice-cream x
- Vanilla ice cream
- Vanilla ice cream #1
- Vanilla ice cream #2
- Vanilla ice cream #3
- Vanilla ice cream #5
- Vanilla ice cream #6
- Vanilla ice cream (and flavor variations)
- Vanilla ice cream (another version)
- Vanilla ice cream (longstaff)
- Vanilla ice cream spectacular
- Vanilla vanilla ice cream
- Vanilla velvet ice cream
- Vanilla-lover's vanilla ice cream