No, I'm not channeling Eddie Murphy
but who doesn't love ice cream? I can't think of anybody.
This is a two part story:
Part 1. When I was a litle kid in Cuba every once in a while we'd all go out for ice cream and I always ordered "mantecado", what is that you say, well it is the creamiest custardiest butteriest most delicious concoction ever and it's not chocolate. Then when I came to the US it was impossible to find. Its an ivory color and vanilla is too bland so I always tried to come close with French Vanilla much to my disappointment, bland!
Part 2. Yes, Max is rapt with attention!
Vanilla Bean Ice Cream adapted from Cuisinart
Makes about 6 cups
Freeze freezer bowl by placing in the freezer for 16 to 24 hours.
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
Pinch of salt
1 whole vanilla bean. halved and seeds scraped
5 large egg yolks
1 1/2 tspn, pure vanilla extract
1. In a medium sized saucepan set over medium-low heat, whisk together the milk, cream, half the sugar, salt and the scraped vanilla bean (including the pod). Bring just to a boil.
4. Pour the mixture through a fine strainer (discard the pods) and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours or overnight. (Can be done up to 3 days ahead).
5. Turn on the ice cream maker; our the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes.