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• 1 vanilla bean
  
• 1 1/2 cups milk
  
• 1 1/2 cups heavy cream
  
• 1 cup lightly packed light brown sugar, divided
  
• 7 large egg yolks
  
• 1 teaspoon pure vanilla extract

Split vanilla bean lengthwise. Scrape out seeds. Put seeds, pod halves, milk, cream and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan. Bring just to simmering point over low heat (it will wriggle in the pot).

In the meantime, combine remaining 3/4 cup brown sugar, egg yolks and vanilla extract in a large bowl and whisk until just blended.

While gently whisking yolks, drizzle hot cream mixture into them so they gradually warm up. Return everything to saucepan and cook while stirring with wooden spoon. Constantly scrape spoon across bottom of pan so custard does not scorch. Custard is done when thickened slightly and can evenly coat the back of spoon. Do not let it come to a boil.

Strain custard through a fine sieve. Press out all liquid in vanilla beans and nestle container holding custard in a large bowl of ice. Let cool, stirring occasionally.

Transfer custard to an ice cream machine and freeze according to manufacturer's instructions. Put finished ice cream in a storage container and freeze until firm.

Makes about 1 quart.

"Retro Desserts" by Wayne Harley Brachman

Thursday, August 08, 2002