Vanilla Bean Ice Cream
2 cups milk
1 vanilla bean or
2 tsp vanilla extract
2/3 cup sugar
6 egg yolks
3/4 cup creme fraiche or sour cream
Have ready 1 large bowl filled with ice, and a smaller clean bow. In a medium saucepan, bring the milk to a boil with the vanilla bean or extract. Remove from the heat, cover, and let infuse for 15 minutes. In a mixing bowl, whisk the sugar into the yolks. Continue to whisk until the yolks lighten in color and form a ribbon. Bring the milk mixture back to a boil and gradually pour through a strainer into the yolks, stirring with a spatula. Discard the vanilla bean.
Pour the mixture into a clean saucepan and cook over low heat, continuing to stir. Scrape the sides and bottom of the pan, and continue cooking until the custard thickens and reaches 185 on a candy thermometer, and coats the back of a spoon, about 5 to 10 minutes. Do not let the mixture boil. Immediately remove the pan from heat, strain mixture into the clean bowl and set over the bowl of ice. Stir in the sour cream or Creme Fraiche and let chill thoroughly in the refrigerator. Place into an ice cream machine and freeze according to the manufacturer’s directions. Serve with
warm apple spice cake and caramel sauce. Makes about 1 quart.