Ingredients
3
vanilla beans, split lengthwise
Special equipment: an instant-read thermometer
Directions
1.
Combine cream, milk, sugar, and salt in a heavy saucepan. Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods. Heat cream mixture just to a boil.
2.
Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil).
3.
Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
4.
Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.
6.
To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.
7.
Custard can be chilled up to 24 hours.
Columbus Restaurants
