Master Recipe

Vanilla Ice Cream

NOTE: Two teaspoons of vanilla extract may be substituted for the vanilla bean, although the flavor will not be as true. To maximize the extract's potency, stir it into the chilled custard just before churning. Figures 5 and 12), illustrate the custard-making process. This recipe yields about one quart, as do all the ice cream and gelato recipes in this book.

  1¹/₂    cups whole milk

  1¹/₂    cups heavy cream

  ³/₄    cup sugar

  1    4-inch piece of vanilla bean, slit lengthwise and seeds removed (see figures 13 and 14)

  4    large egg yolks