Vanilla Bean Ice Cream

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Credit: Paul Fehribach, executive chef/co-owner of Big Jones, Chicago
The National Culinary Review, July/August 2012


2 quarts heavy cream
2 quarts milk
3 vanilla beans, split, scraped
2 t. salt
4 cups sugar
24 egg yolks


Method: In saucepan over medium-high heat, whisk together heavy cream, milk, vanilla, salt and sugar. Bring to a boil; remove from heat. In large bowl, whisk egg yolks. Add hot mixture to egg yolks in thin, steady stream, whisking constantly. Transfer to Pacojet (ice cream) canisters; place in ice bath until chilled. Store chilled container in freezer.


6 quarts


Dessert, The National Culinary Review

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