Vanilla Ice Cream
This quick method is from Ben and Jerry's Homemade Ice Cream and Dessert Book. We used a vanilla bean instead of extract for a more intense flavor.
- Yield: Makes 1 quart
Source: Martha Stewart Living, July/August
- 1 cup milk
- 1 vanilla bean
- 1 whole egg
- 2 egg yolks
- 3/4 cup sugar
- 2 cups heavy cream
Pour milk into a small saucepan. Split the vanilla bean in half lengthwise, and with the tip of a small knife scrape the tiny seeds into the milk. Add the empty pod and heat mixture over a low flame until just below boiling. Set aside to cool.
Beat the egg and egg yolks at high speed until light and fluffy, about 2 minutes. Gradually add the sugar, beating until mixture thickens. Lower the speed and mix in the cooled milk. Remove the pod and add the cream. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.