Ingredients
16
16 servings
- •1 quart heavy cream
- •1.25 cups milk
- •1 vanilla bean, split and scraped
- •1.25 cups white sugar, divided
- •10 egg yolks
- •1 tablespoon vanilla extract
Instructions
- In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil.
- Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
- Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.
Nutritional Facts
Per 16 servings
- Calories: 314
- Carbohydrate: 20g
- Fat: 25g
- Protein: 4g
- Sugar: 18g
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