Quote:
Originally posted by Replaced_Texan
The best homemade vanilla ice cream that I ever had was made with duck eggs instead of chicken eggs. It was absolutely heavenly, though I have absolutely no idea where you'd get duck eggs.
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Being allergic to the eggs would make that suck for me. However, I saw Martha make this one on Saturday and she swears by it. The World's best vanilla ice cream.
2 cups whole milk
1 vanilla bean, split lengthwise and scraped
5 large egg yolks
3/4 cup sugar
1 cup heavy cream
1 teaspoon pure vanilla extract
In a medium saucepan, heat milk, vanilla bean, and seed scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.
Remove vanilla bean from hot milk. Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
Remove from heat, and immediately stir in cream. Pass mixture through a strainer into a medium bowl, set over an ice bath so that it begins to chill. Stir in vanilla extract, then freeze in an ice-cream maker, following manufacturer's instructions.
