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Over low heat or in a double boiler in a large
stock pan combine the sugar, heavy cream and
milk. Scrap the vanilla beans by making a
slice vertically down the bean and scraping
along the inside. Add the vanilla beans and
seeds to the cream mixture. Do not allow cream
mixture to boil, while mixture is cooking
in a separate bowl beat eggs with a wire whisk.
When the cream mixture has begun to simmer
carefully remove 1 full cup of the warmed
mixture. Gradually add the warmed mixture
to the eggs beating constantly. When the eggs
have fully been incorporated with the warmed
cream mixture, slowly add the contents to
the pan stirring constantly. Allow the mixture
to cook until it has become thickened and
can coat the back of a wooden spoon (will
reach 170F). Allow the mixture to chill in
the refrigerator for at least 4 hours, or
overnight. Pour into the ice cream maker and
follow the manufacturer's instructions for
freezing.
*You may substitute 1 Vanilla Bean with 1
Tablespoon of Pure Vanilla Extract
**Egg substitutes can be used in place of
real eggs |
