MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Ever Vanilla Ice Cream
Categories: Dairy, I scream, Desserts
Yield: 4 1/2 cups

2 c Heavy whipping cream
2 c Milk
3/4 c Sugar
1/8 ts Salt
1 Vanilla bean
6 lg Egg yolks

In a large heavy saucepan, combine cream, milk, sugar
and salt. Split vanilla bean in half lengthwise. With a
sharp knife, scrape seeds into pan; add bean. Heat cream
mixture over medium heat until bubbles form around side
of pan, stirring to dissolve sugar.

In a small bowl, whisk a small amount of the hot mixture
into the egg yolks; return all to the pan, whisking
constantly. Cook over low heat until mixture is just
thick enough to coat a metal spoon and temperature
reaches 180°, stirring constantly. Do not allow to boil.
Immediately transfer to a bowl.

Place bowl in a pan of ice water. Stir gently and
occasionally for 2 minutes; discard vanilla bean. Press
waxed paper onto surface of mixture. Refrigerate several
hours or overnight.

Fill cylinder of ice cream maker two-thirds full; freeze
according to the manufacturer’s directions. (Refrigerate
remaining mixture until ready to freeze.) Transfer ice
cream to a freezer container; freeze until firm, 4-6
hours. Repeat with remaining mixture.

Peggy Woodward, Taste of Home Senior Food Editor

Makes: 4 1/2 cups

RECIPE FROM: https://www.tasteofhome.com

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