Ingredients Jump to Instructions ↓

  1. 1/2 Milk

  2. 6 Egg yolks (large)

  3. 1/2 lb 227g / 8oz Sugar

  4. 1/2 Cream - heavy

  5. 1 Bean - vanilla

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Place the mixture in a refrigerator until cold.

  4. Pour the mixture into an ice cream freezer and churn for 30 minutes or until stiff.


Send feedback