Gets only cool not cold
Vanilla Bean Ice Cream makes 1 generous quart
4 egg yolks2/3 cup sugar2 cups half-and-half1 vanilla bean or 2 teaspoons vanilla extract1 cup whipping cream
In a bowl, beat the egg yolks until blended and mix in sugar. Heat the half and half, stir into the egg yolks, and pour into the top part of a double boiler. Split the vanilla bean and scrape its seeds into the cream and add the bean as well. Place over simmering water and stirring constantly, cook until the mixture is custard-like and coats the spoon. Remove from heat and refrigerate until cold, or several hours. Remove vanilla bean. If using vanilla extract, stir it in at this point. Just before ready to churn; stir in the whipping cream. Freeze according to directions for your ice cream freezer. Read More At : ICE-50BC 1.5 Quart Ice Cream Maker...