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Vanilla Bean Ice Cream

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  • Complexity: medium


  • 3 cups heavy cream
  • 1 cup milk
  • 2 cups Vanilla sugar
  • 4 egg yolks
  • ½ teaspoon salt
  • Inside scraping of a 2 inch piece vanilla bean


  1. Bring cream, milk, sugar, salt and vanilla bean scraping to a boil and simmer until sugar is dissolved.

  2. In a separate bowl whisk the yolks and a bit of the hot cream together.

  3. Add ½ cups at a time while whisking until about half of the cream is in with the eggs.

  4. Return the egg/cream mixture to the pot of cream and bring to a boil for 1 minute.

  5. Pour at once into a shallow pan and refrigerate until totally cool.

  6. Freeze in the usual way.

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