2 quarts heavy whipping cream
1 cup sugar
1 vanilla bean
6 large egg yolks
1. In a large heavy saucepan, combine cream and sugar. 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.
3. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
4. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of custard. Refrigerate several hours or overnight.
5. Fill cylinder of ice cream freezer 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 for 4 to 6 hours or until firm. Repeat with remaining mixture.
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch + freezing
YIELD: 2-1/4 quarts.
The third U.S. president is credited with jotting down the first American recipe for this treat. No vanilla bean on hand? Substitute 1 tablespoon vanilla extract for the vanilla bean. Just stir the extract into the cream mixture after the ice-water bath.
1/2 cup: 424 calories, 40g fat (25g saturated fat), 182mg cholesterol, 32mg sodium, 14g carbohydrate (14g sugars, 0 fiber), 4g protein.