Vanilla Ice Cream

From Yankee Magazine — July 2006

Miscellaneous Recipes

Yield: about 4 cups

• 1-1/2 cups milk
• 1-1/2 cups heavy cream, divided
• 1 vanilla bean
• 6 egg yolks
• 1cup sugar
• Pinch of kosher or sea salt

In a large saucepan over medium heat, combine the milk, 3⁄4 cup cream, and vanilla bean. Cook until bubbles form on the sides of the pan. Remove from heat and set aside.

In a large bowl, whisk the egg yolks until light and frothy; gradually add the sugar and salt, whisking until blended. Add 1 cup of the hot milk mixture, whisking until blended; pour the mixture into the saucepan.

Cook over low heat, stirring constantly, until the mixture coats a spoon. (The mixture should register 175° on an instant-read thermometer. Do not let it boil). Stir in the remaining cream. Place the saucepan in a bowl of ice water and allow it to cool, stirring occasionally. Pour the mixture through a wire-mesh strainer into a bowl. (At this point, you can cover and chill the mixture 4 hours or up to 3 days.) Process in an ice-cream maker according to the manufacturer’s instructions.

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