I also prefer a cooked custard for my ice creams. I also have milk issues, and once it has been scalded, many of those issues are removed. So it's a health issue, as well.
It's always safest to cook your eggs, as well, especially if you are selling your product.
I have a world-traveled friend who insists this is the best vanilla ice cream he has ever eaten. Let me know what you think.
French Vanilla Ice Cream
I’m not sure what makes this ice cream “French, ” but I am sure that it is the best-tasting vanilla ice cream ever. The new electric “crank” freezers, like Cuisinart’s, makes executing this recipe pure child’s play. I think the “Big Kids” like it even better than the little ones!
makes about 1 1/2 quarts
1 vanilla bean
2 cups whole milk
3/4 cups sugar
4 teaspoons flour
1/4 teaspoon fine sea salt
2 extra large eggs
1 teaspoon Bourbon Madagascar vanilla extract (the vanilla I prefer for all desserts)
2 cups light cream
1. Split the vanilla bean lengthwise and use the tip of a small sharp knife to scrape out the seeds. Add the bean and the seeds to the milk in the top of a double boiler. Scald the milk mixture.
2. Mix sugar, flour and salt. Add the hot milk, stirring constantly, and return to the double boiler. Stir over boiling water until thickened.
3. Beat the eggs and add a small portion of the hot mixture. Return to the remaining hot mixture and cook, stirring occasionally until the mixture coats a metal spoon. Chill thoroughly.
4. Add the vanilla extract and cream, and freeze in a hand-crank or electric freezer, following the instructions given with either.
1. Make the ice cream up to step 4 and refrigerate it overnight. The next day, it’s a snap to add the cream and churn it to perfect consistency. Do let it “set up” in the freezer for several hours before serving so the flavor reaches its peak.
2. When the ice cream is partially frozen, you can choose from many interesting adds to toss into the mixture: M and M’s, chopped Oreo’s, buttered, toasted pecans, chocolate chips… Let your imagination bring out the kid in you!
FWIW: I'm making some this afternoon!