- 4 egg yolks
- ½ cups sugar
- 2 cups heavy cream
- 1 vanilla bean - opened & scraped
- 1 tablespoon vanilla extract
Place whole scraped vanilla bean in cream. Place on stove over low heat ready to stir with a wooden spoon. While cream is heating, beat egg yolks in a mixing bowl with a wire whip or an electric beater. Gradually add the sugar, beat until light & fluffy. Slowly add heated cream to temper the egg mixture. Mix to incorporate but do not over whip. Place back on stove top over low heat, stir constantly with wooden spoon from the bottom of the sauce pan.
Just when the mixture starts to thicken and coats the back of the spoon – pull off the heat - strain in fine mesh- place in an ice bath until cool, stirring occasionally. Add the vanilla extract.
