Ingredients
1 vanilla bean
2 cups light cream
4 egg yolks
2/3 cup superfine sugar
2/3 cup whipping cream
Directions
1 Slit vanilla bean in half lengthwise.
2 Put light cream and vanilla bean in a heavy pan; bring slowly to a boil.
3 Remove from heat; set aside 15 minutes.
4 Remove vanilla bean; wash and dry for future use.
5 Beat egg yolks and sugar together until thick and pale.
6 Gently reheat cream.
7 Beat a little into egg yolks.
8 Pour egg mixture into cream and return pan to low heat.
9 Stir until custard is thick enough to coat back of spoon, but do not boil.
10 Cool.
11 Beat whipping cream lightly and fold into custard.
12 Freeze.
MAKES about 1 quart
1 vanilla bean
2 cups light cream
4 egg yolks
2/3 cup superfine sugar
2/3 cup whipping cream
Directions
1 Slit vanilla bean in half lengthwise.
2 Put light cream and vanilla bean in a heavy pan; bring slowly to a boil.
3 Remove from heat; set aside 15 minutes.
4 Remove vanilla bean; wash and dry for future use.
5 Beat egg yolks and sugar together until thick and pale.
6 Gently reheat cream.
7 Beat a little into egg yolks.
8 Pour egg mixture into cream and return pan to low heat.
9 Stir until custard is thick enough to coat back of spoon, but do not boil.
10 Cool.
11 Beat whipping cream lightly and fold into custard.
12 Freeze.
MAKES about 1 quart