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Desserts

25 Degrees' vanilla ice cream

25 Degrees' vanilla ice cream
Stefano Paltera / For The Times

It's getting hotter -- and hotter, according to Al Gore. Time to turn up the AC, plan more trips to the beach, and grab yourself a seriously cool milkshake. A real shake, that is -- not the synthetic kind handed ... Read more

Total time: 20 minutes, plus freezing time | Serves 4
  • 1 quart half-and-half
  • 1 vanilla bean, sliced lengthwise, seeds scraped
  • 3/4 cup plus 2 tablespoons sugar
  • 12 egg yolks

Step 1In a medium saucepan, heat the half-and-half with the vanilla bean and seeds over medium heat until just simmering.

Step 2In a large bowl, whisk the sugar and egg yolks until the mixture turns a pale lemon color. Slowly whisk the warm half-and-half into the egg yolk mixture. Stir the mixture over medium heat until it coats the back of a spoon, about 2 to 3 minutes.

Step 3Strain the mixture into a bowl, discarding the vanilla bean, and cool in an ice bath. Chill until cold. Process in an ice cream machine according to the manufacturer's directions, spoon into a container and place in freezer.

Note: From 25 Degrees in Hollywood.

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