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LOCATION: Recipes >> Desserts Frozen >> Vanilla Icecream 22

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French Vanilla Ice Cream

1 1/2 cups milk
2 1/2 cups light cream
1 whole vanilla bean
8 egg yolks
3/4 cup sugar
1/4 teaspoon salt

Split the vanilla bean lengthwise. Scrape the seeds into the milk
and cream. Scald the milk, cream, and vanilla bean halves in the
top of a double boiler. Remove vanilla bean. Blend the egg yolks
with the sugar and salt. Stir in some of the scalded milk and
return to the mixture in the double boiler. Cook stirring until
thick (the mixture will coat a metal spoon). Remove from the hot
water and cool quickly in cold water, stirring occasionally. Chill
thoroughly. Freeze in a hand cranked or electric freezer.

Yield: 1 1/2 quarts

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