Ranée at Arabian Knits wrote:
> I could not bring myself to pay $7.00 for 1.75 quarts of vanilla bean
> ice cream, especially as it had thickeners like carageenan in it. I
> have a great recipe for vanilla ice cream in a book in a box, but rather
> than dig it out and give myself a hernia moving and lifting boxes, I
> thought I'd ask if someone had a great recipe they use. I prefer a
> custard recipe with egg yolks. I have vanilla beans, vanilla sugar and
> vanilla extract. Thank you!


My vanilla ice cream is pretty good. I scald 2 cups of whipping cream
and cups of whole milk with a vanilla bean in it. While it is heating up
I beat 2 egg yolks with 2 Tbsp, vanilla extract and a half cup of sugar.
Then I temper the eggs, return it to the hot cream mixture and sir it
over low heat for four minutes. Cool, refrigerate over night and freeze
it up the next day.