2 cups heavy whipping cream
2 cups 2% milk
3/4 cup sugar
1/8 teaspoon salt
1 vanilla bean
6 large egg yolks
1. In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.
2. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
3. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
4. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4 to 6 hours. Repeat with remaining mixture.
TOTAL TIME: Prep: 15 min. + chilling Process: 25 min./batch + freezing
YIELD: 4.5 cups.
Nutrition Facts
1/2 cup: 310 calories, 23g fat (14g saturated fat), 188mg cholesterol, 78mg sodium, 21g carbohydrate (21g sugars, 0 fiber), 5g protein.