French-Vanilla Ice Cream

This recipe is so good it ought to be "X"-rated. It takes a few extra steps to make the custard base but, boy, is it worth it. The booze, of course, is optional.

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French Vanilla Ice Cream

1/2 c. Heavy Cream

1/2 inch Vanilla Bean

1/4 c. Sugar

1 Egg Yolk

1/4 t. Vanilla

1 Tbsp Milk

1/2 t. Cognac

1/4 t. Grand Marnier

Equipment: ice cream maker. I have a one-portion (holds about a pint) hand-cranked maker by Donvier that takes a couple of minutes to make a serving of ice cream, but Donvier no longer makes that model. If you know of a good, small ice cream maker, let me know so I can add it to the equipment page on this site.

Directions:
Combine the cream with the vanilla bean in a small bowl. Refrigerate, covered, for 30 minutes..
Beat the sugar, egg yolk and vanilla in a small saucepan over very low heat until mixture thickens. Be careful to use the lowest heat possible - you want to "cook" the yolk and melt but sugar, but you don't want to solidify the yolk or burn the sugar. Add the milk and stir. Remove from heat and let cool.

Remove the vanilla bean from the heavy cream. Split the bean and scrape the seeds into the cream. Discard the skin (or add it to a small container of sugar to make some vanilla sugar - a nice touch in a cup of coffee).

Add the vanilla-infused sugar to the egg mixture. Stir to mix then add the Cognac and Grand Marnier. Stir until well combined. Refrigerate until you're ready to make ice cream then follow the instructions of your ice cream maker.

Yield: A scant pint.

French Vanilla Ice Cream
1/2	c.	Heavy Cream
1/2	inch	Vanilla Bean
1/4	c.	Sugar
1		Egg Yolk
1/4	t.	Vanilla
1	Tbsp	Milk
1/2	t.	Cognac
1/4	t.	Grand Marnier
Equipment: ice cream maker. I have a one-portion (holds about a pint) hand-cranked maker by Donvier that takes a couple of minutes to make a serving of ice cream, but Donvier no longer makes that model. If you know of a good, small ice cream maker, let me know so I can add it to the equipment page on this site.
Directions: Combine the cream with the vanilla bean in a small bowl. Refrigerate, covered, for 30 minutes.. Beat the sugar, egg yolk and vanilla in a small saucepan over very low heat until mixture thickens. Be careful to use the lowest heat possible - you want to "cook" the yolk and melt but sugar, but you don't want to solidify the yolk or burn the sugar. Add the milk and stir. Remove from heat and let cool. Remove the vanilla bean from the heavy cream. Split the bean and scrape the seeds into the cream. Discard the skin (or add it to a small container of sugar to make some vanilla sugar - a nice touch in a cup of coffee). Add the vanilla-infused sugar to the egg mixture. Stir to mix then add the Cognac and Grand Marnier. Stir until well combined. Refrigerate until you're ready to make ice cream then follow the instructions of your ice cream maker. Yield: A scant pint.