Frozen Custard Recipe

• Level: Easy
• Yield: 8 to 10 servings
• Nutritional Analysis Per Serving Serving Size 1 of 10 servings Calories 277 Total Fat 20 g Saturated Fat 12 g Carbohydrates 23 g Dietary Fiber 0 g Sugar 23 g Protein 3 g Cholesterol 155 mg Sodium 33 mg

• Total: 8 hr 40 min (includes chilling and freezing times)
• Active: 20 min

• 1 vanilla bean
• 1 1/2 cups half-and-half
• 1 cup granulated sugar
• 5 large egg yolks
• 1 1/2 cups heavy cream

Special equipment:

• ice cream maker

1. Take a paring knife and split the vanilla bean in half. Use the back of the knife to carefully scrape the seeds (caviar) from the bean and add them to a large saucepan. Place the vanilla bean, half-and-half, and sugar into the saucepan. Warm over low heat, stirring occasionally, until the sugar is fully dissolved. Remove from the heat and let sit.
2. In a mixing bowl, whisk the egg yolks until they turn a pale yellow and become slightly thick, about 2 to 3 minutes. To temper the yolks, slowly pour a ladleful of the hot half-and-half mixture into the bowl while whisking continuously. Add a second ladleful of the hot mixture, still whisking the whole time.
3. Pour the tempered yolks back into the saucepan with the remaining half-and-half mixture. Cook over low heat, stirring gently with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 3 to 4 minutes.
4. Place a fine-mesh strainer over a clean bowl. Strain the custard into the bowl. Stir in the heavy cream until well combined. Refrigerate the mixture until thoroughly chilled, about 2 hours.
5. Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the mixture to a freezer-safe container and freeze until firm, at least 6 hours (overnight is ideal for a smooth, scoopable texture). Serve on its own or alongside warm apple crisp.