2 cups milk
2" of vanilla bean split lengthwise
2 egg yolks
1/2 cup sugar
2 tbsp vanilla extract optional
Combine cream and milk in a saucepan over medium heat. Add vanilla bean and heat the mixture until it almost boils about 8 minutes. Reduce the heat to low.
Beat egg yolks, sugar and vanilla extract in a bowl until it is yellow and smooth about 2 minutes. Add 4 tbsp hot milk mixture and stir until combined. Gradually add the egg yolk mixture to the warm milk mixture and stir continuously to prevent eggs from curdling. Cook over low heat till slightly thickened and mixture coats the back of the spoon about 4 minutes. Cool completely and scrape seeds from the vanilla bean and put into the mixture and mix. Discard the bean shell.
Place the mixture in a covered container and leave it in the fridge overnight. This would be better :) If not leave it to chill over an ice bath for about 1/2 hour to make the ice cream right away.
If the mixture is not thick the ice cream will be loose and watery.
Pour the mixture into the freezer bowl and turn the machine on and mix until it thickens about 25 minutes. Serve or transfer to an air tight container and place in the freezer until firm or for later.
Can add nuts and chocolate chip towards the last 5 minutes when the ice cream machine is on.
This homemade ice cream can be added to different beverages like falooda or milk shakes.
Recipe adapted from the Cuisinart manual and goes to bookmarked tuesdays, letz relishh ice creams, only ice cream and hearth and soul.
Updated: For the egg yolks use egg substitute.
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