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Ingredientes
- 1 x vanilla bean
- 2 c. whole lowfat milk
- 3/4 c. sugar
- 4 tsp flour
- 1/4 tsp fine sea salt
- 2 x extra large Large eggs
- 1 tsp Bourbon Madagascar vanilla extract (the vanilla I prefer for all desserts)
- 2 c. light cream
Direcciones
- Did you know July is National Ice Cream Month Why not celebrate by making your own My favorite person to cook for regularly asserts which this is the BEST Vanilla Ice Cream in the world. He should know, he travels all over!
- Split the vanilla bean lengthwise and use the tip of a small sharp knife to scrape out the seeds. Add in the bean and the seeds to the lowfat milk in the top of a double boiler. Scald the lowfat milk mix.
- Mix sugar, flour and salt. Add in the warm lowfat milk, stirring constantly, and return to the double boiler. Stir over boiling water till thickened.
- Beat the Large eggs and add in a small portion of the warm mix. Return to the remaining warm mix and cook, stirring occasionally till the mix coats a metal spoon. Refrigeratethoroughly.
- Add in the vanilla extract and cream, and freeze in a hand-crank or possibly electric freezer, following the instructions given with either.
- Teacher's Tips:Make the ice cream up to step 4 and chill it over night. The next day, it's a snap to add in the cream and churn it to perfect consistency. Do let it
- "set up" in the freezer for several hrs before serving so the flavor reaches its peak.
- When the ice cream is partially frzn, you can choose from many interesting adds to toss into the mix: M and M's, minced Oreo's, buttered, toasted pecans, chocolate chips. Let your imagination bring out the kid in you!
