Tasty Thursdays continued..the Martha Stewart edition

Publish Post

Ice cream is the staple summer dessert.

Funnily enough I'd rather make this cold treat on the ugliest cold day of the season.

Today the sun is playing peek-a-boo, so it goes from sunny to cold, not your typical June weather, but hey, I live in Germany. Vaterland of unpredictable weather!

I was supposed to make this yesterday, but I had plans later that evening and got way too distracted. So today seemed the best day as I have no plans, and my eldest son is with Oma (German for grandmother).

My family LOVES this recipe and my son specifically asked for this. From Martha Stewart's Lessons and Recipes for the Home Cook!

Makes 1 1/2 quarts

1 vanilla beans, split lengthwise and scraped
1 1/2 cups skim milk, chilled
1 1/2 cups heavy cream
1/4 teaspoon table salt
6 large egg yolks
3/4 cup sugar
3 tablespoons corn syrup

Directions

In a medium saucepan over medium heat, combine the vanilla bean and scrapings with the milk and heavy cream. Bring to a gentle boil. Remove from heat, and let steep, covered, 30 minutes.

Prepare an ice bath; set aside. Whisk egg yolks and sugar on medium-high speed until thick and pale.

Place milk mixture over medium-high heat; bring just to a simmer. Slowly pour about 1/4 cup hot-milk mixture into egg-yolk mixture, beating on low speed until blended. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.
Return mixture to saucepan; stir with a wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3 to 5 minutes. Custard should retain a line drawn across the back of the spoon with your fingertip.

Remove pan from heat; pour custard through a fine sieve into a medium bowl set in ice bath; add corn syrup. Let stand, stirring occasionally, until chilled. Freeze in an ice-cream maker according to manufacturer’s instructions.