I had this ice cream at the Blue Talon restaurant in Williamsburg- heavenly served with a warm, peach cobbler.
Provided by skat5762
Categories Frozen Desserts
Time 5h30m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Place milk, 1 cup of the sugar, and vanilla bean in large, heavy saucepan.
- Over medium heat, bring to a simmer.
- In a separate bowl, whisk together the egg yolks with remaining ½ cup of sugar.
- In a steady stream, pour 1/3 of hot milk mixture into egg yolk mixture, stirring constantly.
- Add egg yolk mixture back into pan and whisk over medium heat until thickened- be careful not to boil.
- When mixture has attained a custard-like consistency, strain through a sieve into a bowl over an ice bath.
- Cover and place in refrigerator until chilled, about 2 hours.
- When thoroughly chilled, stir in the cream, salt, cinnamon and pepper.
- Transfer mixture to ice cream maker, and process according to manufacturer's instructions.
- Transfer to a container and freeze until firm.
Nutrition Facts : Calories 1906.1, Fat 120.3, SaturatedFat 69.8, Cholesterol 1130.1, Sodium 394.1, Carbohydrate 185.3, Fiber 2.9, Sugar 176.2, Protein 30.6
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