COMMENT:
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.

INGREDIENTS:

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

METHOD:
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.