Miette Culinary 109 MacDougal Street

Vanilla Ice Cream (Cooked)

Ingredients
1 ½ C. Whole Milk
1 ½ C. Heavy Cream
1 Vanilla Bean, split lengthwise
6 Lg. Egg Yolks
½ C. Plus 2 T. Sugar

Procedure
In a saucepan, combine the Milk, Cream, and Vanilla Bean. Heat gently, but do not let it boil up.
In a separate mixing bowl, whip together the Egg Yolks and Sugar until pale yellow and thickened.
Gradually whisk the hot milk mix into the Egg Yolks, and then reverse them (Eggs into Milk)
Over a double boiler, stir the custard mix gently over simmering (not boiling water)
Continue stirring until you see steam rising from the custard, and it has thickened enough to coat the spoon. Remove from the heat, and continue stirring for a minute to cool it down.
Chill thoroughly before putting into the ice cream freezer
Freeze according to the manufacturer’s directions of your ice cream freezer

109 MacDougal Street, Suite 2, New York, NY 10012
Telephone (212) 460-9322 Fax (212) 460-9579

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