Vanilla Ice Cream - Great Chefs Recipe
Yield: 1 quartRecipe by luhu.jp
Ingredients:
1/2 quart: Milk,
1/2 quart: Cream, heavy
6 large: Egg yolks,
1 each: Bean, vanilla
1/2 lbs: Sugar,
Cut the vanilla bean lengthwise into 4 sections and place it in a,
Directions:
saucepan with the milk. Brink the milk to a boil and remove from
heat.
In a stainless bowl, whip the egg yolks and sugar until foamy.
Strain the milk into the egg mixture. Place the bowl on a
double-boiler and mix with a wooden spatula until the mixture
thickens and adheres to the spatula. Remove the bowl from the
double-boiler and add heavy cream.
Place the mixture in a refrigerator until cold.
Pour the mixture into an ice cream freezer and churn for 30
minutes or until stiff.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
Source from luhu.jp
heat.
In a stainless bowl, whip the egg yolks and sugar until foamy.
Strain the milk into the egg mixture. Place the bowl on a
double-boiler and mix with a wooden spatula until the mixture
thickens and adheres to the spatula. Remove the bowl from the
double-boiler and add heavy cream.
Place the mixture in a refrigerator until cold.
Pour the mixture into an ice cream freezer and churn for 30
minutes or until stiff.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
Source from luhu.jp