In a medium heavy sauce pan, combine the cream and the half-and-half. Split the vanilla beans in half lengthwise and, using the tip of a knife, scrape out the small seeds into the cream mixture and drop in the pods. Bring the mixture to a boil, then remove from the heat. In a large bowl, whisk together the egg yolks and sugar until thickened and pale. Pour in the hot cream mixture and stir until well combined. Strain into a large container and refrigerate until cold. Wash and dry the vanilla pods and reserve for another use. When the cream mixture is cold, pour it into the bowl of an ice cream maker and freeze according to the manufacturers instructions. This recipe yields 3 cups of ice cream. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6259 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 04-21-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (2568g)|
|Recipe Makes: 1|
|Calories from Fat: 3774 (75%)|
|Amt Per Serving||% DV|
|Total Fat 419.3g||559 %|
|Saturated Fat 213.6g||1068 %|
|Monounsaturated Fat 148.8g|
|Polyunsanturated Fat 37.5g|
|Cholesterol 9181mg||2825 %|
|Sodium 1066.2mg||37 %|
|Potassium 3034.1mg||80 %|
|Total Carbohydrate 175.6g||52 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 175.6g|
|Protein 160.4g||229 %|
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Calories per serving: 5059
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