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Sundae, sundae ... so good to me. Chef Thomas Keller's guilty pleasure is an artful version of a childhood treat.(Food)

O, The Oprah Magazine

| May 01, 2007 | COPYRIGHT 2007 Hearst Communications, reprinted with permission of Hearst. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

1. To make ice cream: In a 2-quart saucepan over medium heat, bring heavy cream, milk, and vanilla beans to a boil. Reduce to a simmer and cook 5 minutes. Remove vanilla beans to a cutting board.

2. Meanwhile, in a medium bowl, whisk together egg yolks and sugar until sugar dissolves. Gradually whisk in about half of warm cream mixture; return to saucepan. Cook over low heat 8 to 10 minutes, stirring constantly with a heat-proof spatula until mixture thickens and coats back of spoon; strain into a large bowl. Scrape seeds from vanilla beans and stir into bowl. Cover with plastic and refrigerate until chilled, about 3 hours.

3. Freeze mixture according to ...

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