- 2 cups whipping cream
- 1 cup milk
- 2 vanilla beans
- 9 egg yolks
- 2/3 cup sugardash salt
- Heat cream and milk with the scraped seeds of vanilla beans (let pods steep in cream for extra flavour).
- Whisk together egg yolks, sugar and salt. When cream has come just to a simmer, remove bean pods.
- While whisking eggs, gradually add a little of the cream mixture at a time, until all has been mixed in. Reduce heat to medium low and return custard to heat, stirring until it thickens (or coats the back of the spoon).
- Remove from heat and strain. Chill completely. Following manufacturer's instructions, make ice cream as directed.
- Serve soft immediately, or let firm up in freezer for an hour before scooping.
Recipe by: Anna Olson
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