|Classic Vanilla Ice Cream
1 cup sugar
8 egg yolks
3 cups milk
1 vanilla bean (or 1-2 tsp. extract)
Heat the milk to a boil with the vanilla bean.
Beat the egg yolks with the sugar in a heavy bottomed pot, until well mixed.
Remove the vanilla bean from the milk. Fold the milk into the egg yolk mixture and stir constantly over low heat, until the liquid thickens enough to coat the back of a metal spoon. DO NOT BOIL.
Transfer immediately to another bowl. Cover with waxed paper and cool in the refrigerator, mixing occasionally to prevent a crust from forming.
Freeze the mixture in a chilled ice cream freezer, according to the manufacturer's instructions. Serves 3 - L'Academie de Cuisine