Title: Quick and Easy Vanilla Ice Cream
Categories: Dessert
Yield: 4 Servings
| 3 | c | Milk |
| 4 | | Inch piece vanilla bean or |
| 1 | | 2 teaspoons vanilla extract |
| 6 | | Egg yolks |
| 1 1/4 | c | Superfine sugar |
| | pn | Salt |
Slowly heat the milk and vanilla pod (bean), halved lengthwise. When almost
boiling, remove the pan from the heat and set aside to infuse for about 20
minutes. Beat the egg yolks, sugar and salt together, until the mixture is
very pale and the whisk leaves a trail. Slowly add the strained warm milk,
whisking all the time. Return the mixture to the pan and cook over a very
low heat, stirring constantly, until the custard is thick enough to coat
the back of wooden spoon. Set the custard aside and stir it occasionally
while it cools. Add the vanilla essence (extract), if using Pour into
freezer trays and still freeze, whisking the mixture once or twice during
freezing