Vanilla Ice Cream from Toni Mörward
Ingredients
Ingredients for 12–14 Servings
- 2 cups 500 ml Milk
- 2 cups 500 ml Heavy cream
- ¾ cup 160 g Granulated sugar
- 3 Vanilla beans
- 6 Egg yolks
- 4 Eggs
Instructions
- Boil the milk, heavy cream, halved vanilla beans, and half of the granulated sugar.
- Cream the eggs with the rest of the granulated sugar in a metal mixing bowl.
- Remove the vanilla bean from the milk and scrape any remaining pulp into it.
- Boil the vanilla milk once more and then stir in to the eggs, stirring constantly.
- Stir in a double boiler, until the mixture begins to thicken.
- Sieve and then beat until cool.
- Place the cooled cream in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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