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French Vanilla Bean Ice Cream
Posted By Suzanne McMinn On April 12, 2011 @ 1:05 am In All Recipes,Dairy,Desserts,Ice Creams | No Comments
Note: I used 6 cups milk instead of the 2 cups half-and-half or light cream and it was still plenty rich!
Combine milk, egg yolks, salt, and sugar in a double boiler. Cook until the mixture thickens up and coats a spoon. Cool. Add vanilla, cream, and vanilla bean scrapings. Chill 4 hours in the fridge then churn in an ice cream maker.
Increase recipe as needed to suit the size of your ice cream maker.
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