Vanilla Ice Cream - Great Chefs

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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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