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Vanilla Bean Ice Cream

2 cups milk
1 vanilla bean or
2 tsp vanilla extract
2/3 cup sugar
6 egg yolks
3/4 cup creme fraiche or sour cream

Have ready 1 large bowl filled with ice, and a smaller clean bow.
In a medium saucepan, bring the milk to a boil with the vanilla
bean or extract. Remove from the heat, cover, and let infuse for
15 minutes. In a mixing bowl, whisk the sugar into the yolks.
Continue to whisk until the yolks lighten in color and form a
ribbon. Bring the milk mixture back to a boil and gradually pour
through a strainer into the yolks, stirring with a spatula. Discard
the vanilla bean.

Pour the mixture into a clean saucepan and cook over low heat,
continuing to stir. Scrape the sides and bottom of the pan, and
continue cooking until the custard thickens and reaches 185 on a
candy thermometer, and coats the back of a spoon, about 5 to 10
minutes. Do not let the mixture boil. Immediately remove the pan
from heat, strain mixture into the clean bowl and set over the bowl
of ice. Stir in the sour cream or Creme Fraiche and let chill
thoroughly in the refrigerator. Place into an ice cream machine
and freeze according to the manufacturer's directions. Serve with
warm apple spice cake and caramel sauce. Makes about 1 quart.


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