MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Best Ever Vanilla Ice Cream
 Categories: Dairy, I scream, Desserts
      Yield: 4-1/2 cups

      2 c  Heavy whipping cream
      2 c  Milk
    3/4 c  Sugar
    1/8 ts Salt
      1    Vanilla bean
      6 lg Egg yolks

  In a large heavy saucepan, combine cream, milk, sugar, and salt.
  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.

  In a small bowl, whisk a small amount of the hot mixture into the
  egg yolks; return all to the pan, whisking constantly. Cook over
  low heat until mixture is just thick enough to coat a metal spoon
  and temperature reaches 180°, stirring constantly. Do not allow to
  boil. Immediately transfer to a bowl.

  Place bowl in a pan of ice water. Stir gently and occasionally for
  2 minutes; discard vanilla bean. Press waxed paper onto surface of
  mixture. Refrigerate several hours or overnight.

  Fill cylinder of ice cream maker 2/3rds full; freeze according to
  the manufacturer's directions. (Refrigerate remaining mixture
  until ready to freeze.) Transfer ice cream to a freezer container;
  freeze until firm, 4 to 6 hours. Repeat with remaining mixture.

  Recipe by Peggy Woodward, Taste of Home Senior Food Editor

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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