On Sun, 16 Dec 2007 21:54:29 GMT, Wayne Boatwright
> wrote:

>And you exact recipe is (including all the eggs)?

I copied a "Martha" recipe for French Vanilla ice cream yesterday that
looks simple enough. Here it is:


French Vanilla Ice Cream
(Martha Stewart)

Ingredients

Makes 1 1/2 quarts.

2 1/2 cups heavy cream
2 cups whole milk
2 vanilla beans, halved lengthwise
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt

Directions

1. Put cream and milk into a medium saucepan over medium-high heat.
Scrape vanilla seeds from beans with the tip of a small knife into
pan; add beans. Heat the mixture until hot (do not let simmer), about
2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.

2. Prepare an ice-water bath; set aside. Put yolks, sugar, and salt
into the bowl of an electric mixer fitted with the whisk attachment.
Beat on high speed until yolk mixture has tripled in volume and can
hold a ribbon on surface for 2 seconds, about 3 minutes.

3. Reduce speed to medium. Ladle 1 cup cream mixture in a slow
stream into yolk mixture to temper it. Add another cup cream mixture;
beat to combine. Transfer mixture to saucepan; cook over medium-high
heat, stirring constantly, until it is thick enough to coat the back
of a wooden spoon and an instant-read thermometer registers 180
degrees; 5 to 7 minutes.

4. Pour custard through a medium-mesh sieve into a bowl set in
ice-water bath. Let cool completely, stirring often.

5. Freeze custard in an ice cream maker according to manufacturer's
instructions.

Serve immediately, or freeze in an airtight plastic container until
ready to serve. If frozen for more than 4 hours, let ice cream stand
at room temperature 15 to 20 minutes before serving.

Copyright 2007 Martha Stewart Living Omnimedia, Inc. All rights
reserved.



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