Vanilla Ice-Cream

Makes 1 quart.

Ingredients: Vanilla Ice-Cream Custard

*1 1/2 cups Whole Milk
*1 1/2 cups Heavy Cream
*3/4 cup Granulated Sugar
*5 inch piece Vanilla Bean, slit bean and remove seeds, save the pod too ( If you don’t have a vanilla bean substitute 2 teaspoons of vanilla and add just before Churning.
*4 egg yolks

**You will need Ice-Cream Machine/Canister Churner

Instructions:

*Prepare an Ice Bath: A large bowl with ice and place a medium size bowl inside large bowl with ice and position a strainer in the medium bowl.

*Heat the milk, cream, 1/2 cup of the sugar and vanilla seeds and empty vanilla pod in a medium saucepan over medium heat, stirring occasionally, heat just until steam appears and the milk is warm (about 175*) around 5 minutes.

*in a separate bowl whisk the egg yolks and remaining 1/4 cup sugar until mixture becomes a pale yellow color. Now, whisk this mixture into the above milk saucepan mixture on medium heat stirring constantly with wooden spoon until the mixture becomes less foamy and becomes slightly thicker (instant read thermometer 180-185* F.). Do not boil the eggs or they will curdle. Immediately remove the custard from the heat into the strainer in medium bowl ice bath and cool until room temperature. Cover the bowl of custard and refrigerate to 40* or lower on instant read thermometer about 3 hours or up to 24 hours.

*Remove the vanilla ice-cream custard from the fridge and discard the vanilla pod. (Add the 2 teaspoons of vanilla if you have chosen that option and stir well.)

*Pour the above refrigerated custard into your Ice-Cream Canister/Machine/Churner and follow your manufactures instructions.

*You can keep Ice Cream up to two days in the freeze in an air tight container for best tasting Vanilla Ice-Cream.

Recipe adapted from Cooks Illustrated

Enjoy!

Jessica