- 2 C heavy cream
- 1 C whole milk
- 3/4 c sugar
- 1/8 tsp salt
- 3 vanilla beans, halved lengthwise or 1 1/2 tsp vanilla extract
- 2 large eggs
Combine cream, milk, sugar and salt in a 2-3 quart heavy saucepan. wIth tip of a knife, scrape seeds from vanilla beans into cream mixture, then drop in pods. Bring just to a boil, stirring occasionally.
Meanwhile, whisk eggs in a large metal bowl. Add hot cream mixture in a slow stream, whisking constantly, then pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enought o coat back of spoon and registers 170-175 on thermometer. Do not let boil
Pour custard through a fine-mesh sieve into cleaned metal bowl; discard pods. Cool to room temperature, stirring occasionally, then refrigerate, covered, until cold, at least 3 hours.
Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.
Gourmet