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Ingredientes
- 1 x Mexican vanilla bean, split
- 1 c. half and half
- 2 c. heavy cream
- 1 c. sugar
- 6 lrg egg yolks
- 1 Tbsp. Pure Mexican Vanilla Extract
- 1 tsp freshly grnd canela (Ceylon cinnamon) (optional)
Direcciones
- Scrape the seeds from the split vanilla bean. Place the vanilla bean and seeds, half and half, heavy cream, and 1/2 c. sugar in a saucepan and gently hot over a low flame till the sugar has dissolved.
- Place the egg yolks and remaining 1/2 c. of sugar in a bowl and beat
- (electric mixer or possibly by hand with a whisk) till the mix thickens and turns pale yellow.
- Add in about 1/2 c. of the hot cream mix to the egg yolk mix and beat till blended. Gradually add in the rest of the hot cream mix to the egg yolks, beating as you do so.
- Return the custard to the saucepan and gently cook till it thickens to the coats-the-spoon stage. Do not hurry this step. Stir constantly over a low flame, taking care not to curdle the custard.
- Strain the mix through a fine mesh sieve. Remove the vanilla bean, scrape out the pods and add in to the strained custard and stir till well blended. Add in additional extract to taste.
- Continue the final process of making the ice cream according to the directions of your ice cream maker.
- Makes 1 qt.
