This recipe is from the library of Chef Warren LeRuth, the award-winning
restaurateur and food scientist from New Orleans. In addition to
his fabulous cuisine, Warren is known for his unique Vanilla Bean
Marinade that sets so many of our desserts apart from the ordinary.
- 6 large egg yolks
- 1/4 cup light corn syrup
- 1 cup sweetened condensed milk
- 1 tablespoon Chef John Folse’s Tahitian Vanilla Extract 2 X (available
on The Company Store, Internet)
- 3 cups whipping cream
Whip yolks and corn syrup until thick and fluffy (about 6 to 7 minutes).
Fold in condensed milk and vanilla bean marinade. Carefully fold
in whipping cream. Pour into mold and freeze overnight.