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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Ever Vanilla Ice Cream   
    Categories: Dairy, I scream, Desserts   
         Yield: 4 1/2 cups   
       
         2 c  Heavy whipping cream   
         2 c  Milk   
       3/4 c  Sugar   
       1/8 ts Salt   
         1    Vanilla bean   
         6 lg Egg yolks   
       
     In a large heavy saucepan, combine cream, milk, sugar   
     and salt. Split vanilla bean in half lengthwise. With a   
     sharp knife, scrape seeds into pan; add bean. Heat cream   
     mixture over medium heat until bubbles form around side   
     of pan, stirring to dissolve sugar.   
        
     In a small bowl, whisk a small amount of the hot mixture   
     into the egg yolks; return all to the pan, whisking   
     constantly. Cook over low heat until mixture is just   
     thick enough to coat a metal spoon and temperature   
     reaches 180°, stirring constantly. Do not allow to boil.   
     Immediately transfer to a bowl.   
        
     Place bowl in a pan of ice water. Stir gently and   
     occasionally for 2 minutes; discard vanilla bean. Press   
     waxed paper onto surface of mixture. Refrigerate several   
     hours or overnight.   
        
     Fill cylinder of ice cream maker two-thirds full; freeze   
     according to the manufacturer’s directions. (Refrigerate   
     remaining mixture until ready to freeze.) Transfer ice   
     cream to a freezer container; freeze until firm, 4-6   
     hours. Repeat with remaining mixture.   
        
     Peggy Woodward, Taste of Home Senior Food Editor   
        
     Makes: 4 1/2 cups   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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