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Karen's Best SF Vanilla Ice Cream
Makes 1/2 gal
10 egg yolks
2 quarts half & half
1 whole Vanilla bean
1-2 tsp. good vanilla extract
Artificial sweeteners to taste (equal, Stevia and saccharine)
Beat egg yolks 3- 5 minutes. In large saucepan simmer half-&-half
with vanilla bean for 30 minutes. Discard vanilla bean. Temper by pouring
some of cream mixture into eggs slowly. Slowly mix all eggs into pan mixture.
Simmer until thick. Add sweeteners and vanilla extract. Strain into chilled
bowl. Freeze in ice cream maker or shallow container.