Alison DuBois's Recipes   |   HSN Cookbook   |   Print Friendly Version

1 ¾ cups half and half
¾ cup whipping cream
1 Tablespoon vanilla bean paste or 1 vanilla bean split lengthwise
½ cup sugar
5 large egg yolks
¼ cup light corn syrup

1. In a medium mixing bowl, whisk together the sugar, egg yolks and corn syrup.



2. Combine, in a heavy medium saucepan over low heat, the half-and-half, cream and the vanilla paste or the seeds scraped from the bean. Bring this mixture just to a simmer, stirring often. When it reaches a light simmer, gradually stir it into the yolk mixture. Return the mixture to the saucepan.



3. Use a rubber or wooden spatula and stir the mixture, over medium-low heat, until the mixture coats the spatula. This takes about 10 minutes. Do not let the mixture come to a boil!



4. Transfer mixture to a bowl or pitcher, cover and refrigerate until cold.



5. Process ice cream mixture according to the directions with your ice cream maker.