So, four angel food cakes later, here I am with over 40 egg yolks in my refrigerator. It looked like I was going to have to cook them all up for the dogs.
Then I remembered custard ice cream. Custard ice cream uses six yolk per batch. Yeah. Not your everyday treat; more a once in a while treat, like when your son requests lots of angel food cake for his graduation. Doesn't happen often, thank goodness; but when it does, take full advantage of the kismet of decadence.
So, six egg yolks, 1/2 cup sugar, 1/2 cup heavy cream whisked in a bowl.
In a heavy saucepan, pour 1-1/2 cups of whole milk and 1 cup heavy cream. Add one vanilla bean (split, scrap center into pot, put bean in pot). Scald the whole mess (bubbles around side of pot, not boiling).
Take pot off heat and, while whisking the egg mixture, add 1/2 cup of the cream mixture gradually. Repeat with a few more 1/2 cup portions then, whisking the cream mixture, add egg mixture.
Heat on medium, stirring constantly, until mixture thickens enough to coat the back of a wooden spoon and keep a path drawn with your finger. Take off flame and pour through a sieve into a bowl. Cool quickly in a cold water bath (place bowl in a larger bowl filled with ice water).
Place plastic wrap flush against the ice cream batter (to prevent a skin forming) and place in refrigerator for at least 3 and up to 24 hours.
Freeze in ice cream freezer according to manufacturers direction.
I made two batches, using two different freezers -- a Cuisinart stand alone and the ice cream attachment to my trusty Kitchenaid Artisan stand mixer. The Cuisinart is easier to use. The Artisan is a little more fiddly, but holds more batter. Both do a good job, though.
As you can see.