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Vanilla Ice Cream

6 egg yolks
3/4 cup sugar
1 1/4 cups milk
1 1/4 cups heavy or whipping cream
1 1/2 large vanilla beans (1 large bean is 6 inches long)
1/2 teaspoon vanilla extract
Pinch of salt

Cream the egg yolks and sugar together in a mixing bowl until thick
and light. Combine the milk and cream in a 2-quart microwave-safe
casserole. Cut the vanilla beans in half lengthwise, and scrape
the seeds into the bowl. Add the beans, extract, and salt. Cook,
uncovered, at full power (650 to 700 watts) for 3 minutes.

Remove the vanilla beans. With a mixer running on low speed, slowly
add the milk mixture to the egg yolk mixture, stirring until smooth.
Return the mixture to the casserole. Whisking once a minute, cook
until the custard is thick and coats the back of a spoon, 3 1/2
minutes. Do not overcook it.

Allow the custard to cool to room temperature. Then refrigerate
it, loosely covered, until chilled, a minimum of 3 hours. Freeze
in an ice cream maker according to manufacturer's directions.
Makes 5 cups

Note: This recipe was cooked on High (full power, 650 to 700 watts)
in a carousel microwave, using microwave-safe containers.

If your microwave is less powerful, you will have to allow for more
cooking time (approximately 1 1/2 times the amount called for --
but watch carefully -- if it does not have a carousel, you may have
to rotate the dish while it is cooking.


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