There are only five ingredients in this treatment.
This recipe uses egg, resulting in a rich and creamy ice cream. I would also make a version without basic egg, which is much lighter in texture.
I think it depends on the mood and preference. The boys and I devour easily.
Because of the thickness of ice cream / cream, you can set firmly enough in the freezer. If you do, just put it on the counter to soften slightly before serving.
It is well worth it.
The taste of this ice cream reminded me vanilla cream brulee bean. Unless freezes. You can not go wrong with that. Enjoy and keep it to your mates!
RECIPE (about 10 servings)
INGREDIENTS
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 whole vanilla bean
2 large eggs + 3 large egg yolks
1/2 cup white sugar
DIRECTIONS
Combine milk and cream in a medium saucepan. With a sharp knife, split vanilla in half lengthwise. Scrape all the seeds in the pan. Place them in a bean pot (long taste left in pod.) Bring the mixture to a slow boil. Reduce heat and simmer 30 minutes fire. Stir frequently. If you get a little milky film on top, do not worry about it. Just shake away.
Mix two egg yolks and sugar 3 in a medium bowl. Mix gently until the mixture is thick, smooth and pale yellow. Remove the sheath mixture of milk. Measure 1 cup of the hot mixture. Gradually stir in the milk is poured into the cup of the egg mixture in a slow stream, stirring (you can also use a blender at low speed). When combined, the mixture of egg / milk on the board. Stir constantly over low heat until the mixture is thick enough to coat a spoon. Do not boil. If you use a thermometer, which should be around 170F.
Transfer to a bowl, cover with plastic wrap directly on the cream and let cool completely. It takes at least a few hours cold, so tonight, if desired.
Pour into an ice cream factory ice cream and beat until thickened, about 25 minutes. Transfer to an airtight container and place in freezer to set.
