Greatest Vanilla Ice Cream – this one is good – I usually double the recipe
- Makes about 1 quart.
- 1 cup plus 2 tablespoons half and half
- 6 large eggs yolks
- 5 ½ tablespoons sugar
- 1 cup whipping cream
- 5 ½ tablespoons sugar
- 1 whole vanilla bean, split down the center
- ¼ cup butter
- ½ tsp. vanilla extract
In small heavy-bottomed saucepan slowly bring half and half to a boil. Place in refrig. Overnight or chill in freezer briefly but do not freeze. I used to just boil it the day before I was going to make it.
Cream egg yolks and 5½ tablespoons sugar, set aside.
In 2-quart saucepan combine whipping cream, remaining sugar and vanilla bean and slowly bring to boil, stirring frequently. Remove bean, using point of paring knife, scrape vanilla grains from inside hull. With fingers, rub off any cream or remaining vanilla grains and mix into cream.
Add about 1/3 cream mixture to yolks, whisking constantly. Pour this mixture into saucepan whisking constantly, and bring to jut under the boiling point. Remove from heat and whisk in butter. Immediately place pan in cold water or over ice to stop cooking. Stir frequently until cool.
Strain through fine strainer, beat in half chilled half and half and vanilla. Place in ice cream maker and churn according to manufacturer’s directions.
This can be doubled and will fit into 6-quart ice cream maker.