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French Vanilla Ice Cream
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. After mixture has chilled thoroughly, add chunks of chocolate or dried fruit for a special treat.
2 cups whole milk
Place the vanilla bean and milk in a batter bowl and microwave on high for 2 minutes to heat the milk and to soften the vanilla bean. Remove the bean and using a small sharp knife, slit it open and scrape the seeds into the milk. Drop the pod back into the milk and microwave for another minute. Discard the pod. Whisk the egg yolks with the sugar and salt for 1-2 minutes in a batter bowl and then gradually whisk in the hot milk. Strain the mixture through a fine sieve into another batter bowl to catch any egg solids. Continue to cook the mixture by using the microwave oven or by using a double boiler on a stove. If microwaving, cook for 1 minute on full power and then whisk well. Reduce to medium and microwave for 1 minute. Whisk well after every 1 minute of cooking to prevent the mixture from curdling. It usually takes 3 times, whisking well after every minute. If using a double boiler, cook the strained mixture over simmering water, stirring constantly, for 8-10 minutes. Whichever method is used, the mixture should thicken slightly, about the consistency of half and half. Whisk in the cream vigorously. Chill for several hours or overnight. Then freeze according to your freezer directions.
Recipe created 1996-06-10.