The Worlds Best Vanilla Ice Cream

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3/4 c Sugar
2 c Whole Milk
1 Vanilla bean
1 c Heavy cream
1 ts Vanilla extract
5 lg Egg yolks

Original recipe makes 1 servings



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 - (" S(Formatted for MC5): "by Lynn Thomas -" 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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