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Ingredients
2 quarts heavy cream
1 vanilla bean, split and seeds removed
6 large egg yolks
1 cup sugar
Instructions
1 vanilla bean, split and seeds removed
6 large egg yolks
1 cup sugar
1. Bring cream and vanilla bean (seeds and bean) to a simmer in a heavy-bottomed saucepan over medium-low heat, stirring frequently, until fragrant, about 5 minutes. Whisk egg yolks in a bowl until smooth and whisk in sugar. It will be quite thick.
2. Slowly beat about 1 cup hot cream into yolks and then gradually stir this mixture back into the rest of cream. Cook, stirring constantly, until it thickly coats the back of the spoon, about 5 minutes. Strain through a double layer of cheesecloth or a fine strainer and remove vanilla bean; cool. Cover and refrigerate until chilled, at least 1 hour or overnight.
3. Freeze custard in an ice-cream machine according to the manufacturer’s directions until set but still a little soft. Yield: about 2½ quarts. Serves 20.
"Relish the Holiday," June 2006. Recipe adapted from Dining at Monticello: In Good Taste and Abundance, edited by Damon Lee Fowler and published by the Thomas Jefferson Foundation, Inc., 2005. Distributed by the University of North Carolina Press.
Nutritional Information
2. Slowly beat about 1 cup hot cream into yolks and then gradually stir this mixture back into the rest of cream. Cook, stirring constantly, until it thickly coats the back of the spoon, about 5 minutes. Strain through a double layer of cheesecloth or a fine strainer and remove vanilla bean; cool. Cover and refrigerate until chilled, at least 1 hour or overnight.
3. Freeze custard in an ice-cream machine according to the manufacturer’s directions until set but still a little soft. Yield: about 2½ quarts. Serves 20.
"Relish the Holiday," June 2006. Recipe adapted from Dining at Monticello: In Good Taste and Abundance, edited by Damon Lee Fowler and published by the Thomas Jefferson Foundation, Inc., 2005. Distributed by the University of North Carolina Press.
Per serving: 510 calories, 37g fat, 3g prot. , 10g carbs., 0g fiber, 40mg sodium.
