Frozen Vanilla Custard

Frozen Vanilla Custard

Ingredients:
6 large egg yolks
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
3/4 teaspoon kosher salt
1 vanilla bean, split lengthwise and seeds scraped

Instructions:
1. Set a medium bowl in a large bowl of ice water. In another medium bowl, beat the egg yolks until
pale, 1 to 2 minutes.
2. In a medium saucepan, whisk the cream with the milk, sugar, salt and the vanilla bean and seeds.
3. Bring to a simmer, whisking, until the sugar is completely dissolved. Very gradually whisk half of
the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into
the saucepan.
4. Cook over moderately low heat, stirring constantly with a wooden spoon, until the
custard is thick enough to lightly coat the back of the spoon, about 12 minutes; don’t let it boil.
Strain the custard through a medium-mesh strainer into the bowl set in the ice water; discard
the vanilla bean.
5. Let the custard cool completely, stirring occasionally. Pour into a large
resealable freezer bag and seal, pressing out the air or pour onto a rimmed baking sheet. Lay the
bag flat in the freezer or place the baking sheet in the freezer. Freeze until firm, at least 8 hours
or overnight.
6. Working quickly, in batches if necessary, transfer the frozen custard to the bowl of a food
processor. Pulse at 5-second intervals until smooth. Transfer the custard to a chilled 9-by-4-inch
metal loaf pan and fold in any fruit, nuts, or other flavorings you may like.
7. Cover with plastic wrap and freeze until firm, about 6 hours or overnight.

*Recipe adapted from Food & Wine magazine