Bo Friberg

Vanilla Ice Cream Custard

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 quart (960 ml) half-and-half
  • 1 vanilla bean, split lengthwise

Method

  1. Heat the half-and-half with the vanilla bean to scalding.

  2. Beat the egg yolks and sugar until light and fluffy. Remove the vanilla bean halves and use the back of a paring knife to scrape out the seeds (