6 cups light cream 1 1/4 cups granulated sugar 2 (3−inch) vanilla beans, split 1/8 teaspoon salt
In top of double boiler, combine 3 cups cream, sugar, vanilla beans and salt. cook, stirring constantly, for 10 min.
Remove bean pods, scraping pulp and seeds into cream. Cool. Add remaining 3 cups cream to the cooled mixture. Mix well. Churn−freeze.
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