Thursday, June 27, 2013


1/2 cup sugar
2 tbsp cornstarch
1/8 tsp salt
2 cups reduced-fat milk
1 cup half-and-half cream
1 egg yolk
1 1/2 tsp vanilla bean paste*

In a large heavy saucepan whisk together the sugar, cornstarch, and salt; gradually whisk in the milk and cream.  Cook the mixture over medium heat while stirring constantly for around 10 minutes until slightly thickened.

Whisk the egg yolk slightly thickened; gradually whisk about 1 cup of the hot mixture into the egg yolk then whisk into the cream mixture, whisking constantly.  Whisk in the vanilla bean paste.

Pour the hot mixture through a wire strainer into a bowl; discard the solids.  Allow to cool for 1 hour; stir occasionally.  Wrap in plastic wrap and chill for 8 to 24 hours.

Pour the chilled mixture into the freezer container of  an electric ice cream maker (1 1/2-qt size).  Freeze according to the manufacturer's instructions.

Allow to stand at room temperature 5 to 10 minutes before serving.

*You may substitute vanilla extract if desired.

Yield: Approximately 1 quart.

Note:  The basic idea for this recipe is from an old Southern Living magazine.

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