Top-ranked recipe named "The Worlds Best Vanilla Ice Cream"
Try this The Worlds Best Vanilla Ice Cream recipe, or contribute your own. "Ice cream" and "Stewart" are two tags used to describe The Worlds Best Vanilla Ice Cream.
Split vanilla bean lengthwise and scrape. In a medium saucepan, heat milk, vanilla bean, and scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes. Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer. Remove vanilla bean. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon. Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl, set over an ice bath so it begins to chill. Stir in vanilla extract, then freeze in an ice-cream maker according to manufacturers instructions. Makes about 1 quart. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quart" Per serving: 2011 Calories (kcal); 130g Total Fat; (57% calories from fat); 35g Protein; 182g Carbohydrate; 1456mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 24 Fat; 10 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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