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Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Cream

  2. 1 cup 237ml Milk

  3. 1/2 cup 99g / 3 1/2oz Sugar

  4. 1/8 teaspoon 0.6ml Salt

  5. 1 Vanilla bean - halved, and Seeds scraped

  6. 4 Egg yolks

Instructions Jump to Ingredients ↑

  1. Bring the cream, milk, sugar, salt and vanilla bean to a boil in a medium saucepan.

  2. Meanwhile, whisk the yolks together.

  3. Once the cream mixture has come to a rolling boil, turn off the heat. Take 1 cup of the hot cream mixture and stream it slowly into the yolks, whisking.

  4. Slowly pour the egg-cream mixture back into the saucepan. Whisk. Turn the flame on low and cook until the base thickens slightly, about 2 to 3 minutes. Be careful not to overcook, as the mixture will curdle.

  5. Strain through a fine-mesh strainer and chill for 2 to 3 hours or overnight.

  6. Process in an ice cream machine according to the manufacturer's directions.

  7. This recipe yields 6 servings.

  8. Each serving: 403 calories ; 104 mg. sodium; 256 mg. cholesterol; 34 grams fat; 20 grams saturated fat; 21 grams carbohydrates; 5 grams protein; 0 fiber.

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