- Yield: about 5 cups (12 servings)
- Nutritional Analysis Per Serving (1 of 12 servings): Calories 278, Total Fat 22 g, Saturated Fat 13 g, Carbohydrates 16 g, Dietary Fiber 0 g, Sugar 16 g, Protein 4 g, Cholesterol 194 mg, Sodium 50 mg
- Total Time: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
- 8 large egg yolks
- 3/4 cup sugar
- 2 1/2 cups heavy cream
- 1 1/2 cups cold milk
- Pinch of fine salt
- 1 vanilla bean
- 2 teaspoons Cognac (optional)
Tip: Switch to Cook Mode to keep your screen awake while preparing this luscious treat!
Instructions
- Whip up creamy perfection: In a medium bowl, gently whisk the egg yolks with half the sugar until smooth and inviting.
- Build the base: In a non-reactive saucepan, combine the cream, 1 cup milk, remaining sugar, and salt for a rich foundation.
- Infuse with magic: Split the vanilla bean lengthwise, scrape out those precious seeds, and add both pod and seeds to the cream mixture for irresistible aroma.
- Cook to custard bliss: Heat the cream over medium-high until it just boils, then remove from heat. Slowly whisk hot liquid into yolks. Return to saucepan and cook over medium-low, stirring in figure-8s with a wooden spoon for about 10 minutes until it thickly coats the spoon with a satiny sheenno bubbles, just velvety goodness. Stir in remaining milk to stop cooking, strain into a bowl, and add Cognac for a sophisticated twist.
- Chill and churn: Nestle the bowl in an ice bath, stir until icy cold. Churn in your ice cream maker per instructions (avoid over-churning for smoothness), then freeze at least 1 hour. Scoop and savor this homemade delight that'll wow your taste buds!
Copyright 2001 Television Recipe Iseasy, GP. All rights reserved
