Title: Vanilla Ice Cream Without Eggs
Categories: Dessert
Yield: 4 Servings
| 2 1/2 | c | Milk |
| 4 | | Inch piece vanilla bean or |
| 1 | | 2 teaspoons vanilla extract |
| 2 | c | Heavy cream |
| 1/2 | c | Sugar |
| | pn | Salt |
| 2 | tb | Cornstarch |
Set aside about l/4 cup of the milk. Put the remaining milk in a pan with
the vanilla pod (bean), halved lengthwise. Bring almost to the boil then
remove from the heat. Set aside to infuse for about 20 minutes. Strain the
flavoured milk and return it to the pan with the cream, sugar and salt.
Bring the mixture to the boil then lower the heat. Blend the cornstarch
with the reserved milk and stir it into the hot milk mixture. Cook over a
low heat for a minute or two after it thickens, stirring constantly.
Transfer the custard to a bowl and stir often as it cools, to prevent a
thick skin forming. Add the vanilla essence (extract), if using. Pour into
freezer trays and still freeze, whisking once or twice during freezing