Recipe - French Vanilla Base For Ice Cream

3 cup Whipping cream
1 cup Milk
Three fourths cup Sugar
2 Vanilla beans, split
lengthwise OR 2 Tbsp
vanilla extract
4 lg Egg yolk

In a heavybottomed 2 quart saucepan, heat cream, milk, sugar and vanilla
bean. (If you are using vanilla extract, do not add it until later.) Stir
occasionally until sugar is disolved and the mixture is hot but not
boiling.

Whisk egg yolks together in a bowl. Continue whisking and very slowly pour
in approximately 1 cup of the cream mixture. When smooth, pour back into
the pan.

Whisk constantly over low heat until the mixture thickens slightly and
coats the back of a spoon (about 5 minutes).

Take care that the mixture doesn't boil, or it will curdle. Draw your
finger across the back of the coated spoon. If the line you make remains,
the custard is done. Remove vanilla beans; or if you're using vanilla
extract, add it now. Makes 8 servings.

Recipe by: The Cincinnati Enquirer Posted to MCRecipe Digest V1 #657 by
L979@aol.com on Jul 6, 1997