vanilla ice cream (makes 1 quart)
1 cup Snowville Creamery whole milk*
2 cups Snowville Creamery heavy cream
3/4 cup sugar
pinch of salt
1 vanilla bean, split lengthwise
6 farm fresh egg yolks**
3/4 teaspoon vanilla extract
In a medium sized, heavy bottomed pan, warm the milk, 1 cup of the cream, sugar and the salt over low heat. Split and scrape the seeds from the vanilla bean into the warm milk, adding the bean as well. Cover, remove from the heat and allow to infuse at room temperature for 30 minutes.
Pour the remaining cup of cream into a large bowl. In another large bowl, whisk the egg yolks. Slowly pour the warm milk mixture from the pan into the egg yolk bowl, whisking constantly. Then scrape this warmed egg yolk mixture back into the pan.
Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom of the pan as you go. The mixture should slowly thicken, making a custard. Continue to cook until it coats the back of the spoon. Pour the custard through a strainer into the large bowl with the remaining cold cream. Put the vanilla bean back into the custard and stir in the vanilla extract. Chill completely.
Remove the vanilla bean and then freeze according to your ice cream maker's instructions.
*Snowville Creamery products are available at Whole Foods, Madison's at Findlay Market, Picnic and Pantry and local Biggs/Remke markets.
**Farm Fresh eggs can be found at area farmers' markets, Pipkins, Whole Foods, and possibly from a farmer down the street from you.
FOX19-WXIX
