Title: Very Vanilla Ice Cream - Glorious Liqueurs
Categories: Makebooze
Yield: 1 Quart

2	c	Heavy cream
1	c	Milk
1		Vanilla bean, split
1/2	c	Sugar
3		Egg yolks
2	tb	Vanilla cordial or Liqueur
		Brule
1	tb	Vanilla

Warm milk, cream and vanilla bean almost to a simmer. Remove from heat and let stand 30 minutes. Strain, pressing to release as much vanilla flavor as possible. Return to saucepan, add sugar and return almost to a simmer, stirring, until sugar melts. Remove from the heat.

Whisk eggs to liquefy them. Still whisking, beat in about 1/2 cup hot cream, then the remaining mixture. return to saucepan. Cook over low heat until custard coats the back of a spoon, about 5 minutes. Do not overcook as it will curdle.

Strain and let cool to room temperature. Stir in vanilla cordial and vanilla extract. Cover and chill at least 4 hours or overnight.

Pour into ice cream maker and freeze according to manufacturers directions.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.

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