Mike Graham's Golden 25 Ice Cream
MAKES: 1 Quart

This recipe was originally done my good friend, the late Chef Warren LeRuth. It is called Golden 25 because of its rich yellow color and the 25% butter fat in the custard, which makes it one of the richest and creamiest ice creams you will ever taste.


  • ¾ cup sugar
  • 2 tbsps water
  • 5 egg yolks
  • ½ vanilla bean, split
  • ½ tsp vanilla
  • 2½ cups cream

In a large mixing bowl, combine sugar and yolks. Whisk until fluffy and pale yellow in color. In a saucepot, bring cream to simmer, but do not boil. Remove cream from heat and slowly blend, one ladle at a time, into the egg mixture, stirring constantly to keep eggs from scrambling. Continue blending until all is incorporated. Add vanilla bean and vanilla. Strain the mixture through a fine sieve and chill overnight or a minimum of four hours. Pour mixture into a home-style ice cream maker and freeze according to manufacturer's directions. Place ice cream in the freezer and allow it to temper 2 hours prior to serving.

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