*  Exported from  MasterCook  *
 
                         VANILLA VANILLA ICE CREAM
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Egg yolks
      3/4   c            Sugar
    1 1/4   c            Milk
    1 1/4   c            Heavy cream
    1 1/2   lg           Vanilla beans
      1/2   ts           Vanilla extract
    1       pn           Salt
 
   1. Cream the egg yolks and sugar together in a mixing
   bowl until thick and light. 2. Combine the milk and
   cream in a 2-quart microwave-safe casserole. Cut the
   vanilla beans in half lengthwise, and scrape the seeds
   into the bowl. Add the beans, extract, and salt. Cook,
   uncovered, at full power (650 to 700 watts) for 3
   minutes. 3. Remove the vanilla beans. With a mixer
   running on low speed, slowly add the milk mixture to
   the egg yolk mixture, stirring until smooth. Return
   the mixture to the casserole. 4. Whisking once a
   minute, cook until the custard is thick and coats the
   back of a spoon, 3 1/2 minutes. Do not overcook it. 5.
   Allow the custard to cool to room temperature. Then
   refrigerate it, loosely covered, until chilled, a
   minimum of 3 hours. 6. Freeze in an ice cream maker
   according to manufacturer’s directions. Makes 5 cups.
   
   Recipe By     : The New Basics Cookbook by Julee Rosso
   & Sheila Lukins
  
 
 
                    - - - - - - - - - - - - - - - - - -