1 1/2 cups low-fat milk
1/2 cup half and half
1 teaspoon pure vanilla extract
1 vanilla bean
1/2 cup cane sugar
1/4 cup beaten egg yolks
In a large saucepan, combine all ingredients except for egg yolk and cook over medium heat, stirring constantly. Place egg yolk in a medium bowl. When milk mixture is scalded (about 165F), remove from heat and add 1/4 cup at a time to egg yolk. Mix well after each addition. Remove vanilla bean, slice lengthwise and scrape vanilla bean into custard mixture. Mix well. Return to saucepan.
Place saucepan back on heat. Stirring constantly, heat to just under a simmer (about 170F). Do not boil. Immediately transfer to an ice bath and cool completely. Place in a homemade ice cream freezer and follow the directions to freeze the ice cream.
For chocolate ice cream, add 3/4 ounce melted unsweetened baking chocolate to hot milk and egg mixture before placing in ice bath.
For peanut butter ice cream, add 2 tablespoons natural creamy peanut butter to hot milk and egg mixture before placing in ice bath.
For coffee ice cream, add 1 tablespoon espresso concentrate to hot milk and egg mixture before placing in ice bath.
For fruit-based ice cream, add 2 to 4 tablespoons of fruit puree to hot milk and egg mixture, before placing in ice bath.
|Servings||10 (1/3 cup ea.)|