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Ingredients
- 6 c. Half & half
- 1 ounce Cinnamon stick, in small pcs
- 1 x Vanilla bean, split length
- 2 1/2 c. Sugar
- 12 x Egg yolks
- 4 c. Whipping cream Strawberry for garnish
Directions
- Combine half and half, cinnamon sticks and vanilla bean in heavy large saucepan. Scald over very low heat. Remove from heat, cover and let stand at room temperature at least 1 hour. Combine sugar and egg yolks in large bowl of electric mixer and beat at high speed till mix forms slowly dissolving ribbon when beaters are lifted. Reheat half and half over low heat. Gradually beat 2 c. half and half into egg yolk mix. Stir yolk mix into remaining half and half. Cook over low heat, stirring constantly, till thermometer registers 180 and custard coats back of spoon; don't boil. Immediately transfer custard to large bowl. Cold at least 2 hrs. If possible, cover and chill for several hrs or possibly overnight. Strain custard, discarding cinnamon and vanilla bean. Whisk in whipping cream. Transfer to ice cream maker (in batches if necessary) and freeze according to manufacturer's instructions. To serve, spoon into large bowl and garnish with fresh strawberries.
- Makes 1 gallon.
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