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Recipe: Vanilla ice cream

Total time: 1 hour, plus 2 to 3 hours chilling time or overnight. (Pastry chef Kimberly Boyce recommends 24 hours.)

Servings: 6

2 cups cream

1 cup milk

1/2cup sugar

1/8 teaspoon salt

1 vanilla bean, sliced in half and scraped

4 egg yolks

1. Bring the cream, milk, sugar, salt and vanilla bean to a boil in a medium saucepan.

2. Meanwhile, whisk the yolks together.

3. Once the cream mixture has come to a rolling boil, turn off the heat. Take 1 cup of the hot cream mixture and stream it slowly into the yolks, whisking.

4. Slowly pour the egg-cream mixture back into the saucepan. Whisk. Turn the flame on low and cook until the base thickens slightly, about 2 to 3 minutes. Be careful not to overcook, as the mixture will curdle.

5. Strain through a fine-mesh strainer and chill for 2 to 3 hours or overnight.

Each serving: 403 calories; 104 mg. sodium; 256 mg. cholesterol; 34 grams fat; 20 grams saturated fat; 21 grams carbohydrates; 5 grams protein; 0 fiber.

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