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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Special equipment: an instant-read thermometer
Combine cream, milk, sugar, and salt in a heavy saucepan. Scrape seeds from
vanilla beans with tip of a knife into cream mixture, then drop in pods.
Heat cream mixture just to a boil.
Whisk eggs in a large bowl, then add hot cream mixture in a slow stream,
whisking. Pour mixture into saucepan and cook over moderately low heat,
stirring constantly, until slightly thickened and registers 170F on
thermometer (do not let boil).
Pour custard through a fine-mesh sieve into a clean metal bowl, then cool,
stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in an ice cream maker. Transfer to an airtight container and
put in freezer.
Cooks' notes:
To cool custard quickly after straining, set bowl in a larger bowl of ice
and cold water and stir until chilled.
Custard can be chilled up to 24 hours.
Contributor: Gourmet August 2003
Ingredients:
2 Cup(s) heavy cream
1/16 Gallon(s) whole milk
6 783/3022 Ounce(s) sugar
217/10000 Ounce(s) salt
3 vanilla beans; split and scraped
2 eggs |
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