Housemade vanilla ice cream

July 8, 2009

MAKES 8 (� CUP) SERVINGS

1 cup whole milk

1 cup heavy cream

1/3 cup sugar

1 vanilla bean, split and scraped

4 egg yolks

Pinch salt

Bring cream, milk, sugar, salt and vanilla bean to a simmer. Turn off heat and allow to steep for 10 to 15 minutes. Bring back to a simmer and temper in egg yolks by whisking a bit of the hot cream mixture into the yolks and then the yolks back into the pot of cream.

Cook over medium heat, stirring constantly with a wooden spoon. When the mixture thickens enough to coat the spoon, remove from the heat and strain mixture into a bowl.

Place the bowl in a larger bowl filled with ice water to cool quickly. Once cooled, chill in the refrigerator for 2 hours (or more).

Transfer mixture to ice cream machine and process according to manufacturer's directions.

Note: Ice cream base can be held in the refrigerator for up to 1 week.

Toni Roberts, C-House

Nutrition facts per serving: 129 calories, 9 g fat, 5 g saturated fat, 128 mg cholesterol, 10 g carbohydrates, 3 g protein, 22 mg sodium, 0 g fiber