Ingredients

For Vanilla

• 1 vanilla bean
• 1 tablespoon vanilla
• 10 egg yolks
• 2 cups milk
• 2 cups cream
• ¾ cup sugar

For Chocolate

• add ganache to taste

For Espresso

• add ¼ cup espresso powder dissolved in water

For Hazelnut

• add ground roasted peeled hazelnuts

For Raspberry

• add 1 1/2 baskets pureed and strained raspberries and Chambord

Instructions

1. Combine milk and cream in a saucepan. Slit open the vanilla bean and scrape the seeds into the milk. Place the bean in the milk as well.
2. Bring this mixture to a boil.
3. Whisk the egg yolks and sugar in a large bowl. Add a small amount of hot milk to egg while whisking.
4. Add egg mixture back into the milk.
5. Place saucepan over heat and stir until temperature reaches 180 degrees and coats the back of a spoon.
6. Immediately remove from heat and stir over an ice bath. Cool completely before putting it in an ice cream maker. I prefer to let it cool overnight especially if you are adding additional solid flavoring.

Comments: This is a classic that I received while working at Ma Cuisine. It can be easily adapted to many different flavors. Enjoy!