Updated Monday, August 28th, 2006
Yield: about 4 cups
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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