---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Vanilla Ice Cream - Great Chefs
  Categories: Desserts, Masterchefs, Frisco, Lec
       Yield: 1 quart
  
     1/2 qt Milk                              1/2 qt Cream, heavy
       6 lg Egg yolks                           1 ea Bean, vanilla
     1/2 lb Sugar                          
  
        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
  
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