Adapted from Todd English Yield: 8 servings Vanilla ice cream PART 1 (may be made ahead of time) 2 cups whole milk (do not use skim milk) ½ vanilla bean, split and scraped ¾ cup, plus 2 Tablespoons all-purpose flour 1/3 cup sugar ¼ teaspoon salt 4 large egg yolks, reserve egg whites for part 2 1 teaspoon vanilla extract

Wine suggestion Sauternes

Place the milk and vanilla bean in a saucepan and bring to a boil over high heat. Set aside to steep for 1 hour. After an hour, remove the bean and squeeze out the seeds into the milk. Rinse and dry the bean and set aside for another use.

Place the flour, 1/3 cup sugar and salt in a medium bowl and mix to combine. Add ½ cup of the milk mixture and combine to make a smooth paste. Return the paste to the saucepan with the milk and cook over medium heat, stirring constantly with a whisk, until the mixture is thickened and smooth, about 5-8 minutes. If the mixture gets lumpy, turn off the heat and whisk until it becomes smooth again. Off the heat, whisk in the yolks and vanilla extract. Transfer to a medium plastic, glass or ceramic bowl and cover the surface directly with plastic wrap, so as to prevent a skin from forming. Place the bowl in a larger container filled with ice and cold water - be careful the water does not leak in. When the mixture has cooled, refrigerate or proceed to next step. (One hour prior to serving, remove the egg yolk mixture from the refrigerator and bring to room temperature.)

PART 2

• Unsalted butter, for the molds
• 5 large egg whites
• ¼ cup sugar, plus additional for the molds
• Confectioners' sugar, for garnish

Preheat the oven to 375°F. Generously butter and sugar eight 6-ounce soufflé molds. Cover all the way up the sides, including the top of the lip. Place the egg whites and cream of tartar in a bowl and whip with a mixer until the eggs just begin to foam. Gradually add ¼ cup sugar and slowly increase the speed until it is high. Whip until the mixture is stiff and shiny.

Fold the whipped whites into the egg yolk mixture, one third at a time. Divide the mixture between the prepared molds, gently tap on the bottom and place the molds in the middle of the oven. Bake until the tops are golden brown and the sides are sponge-like, about 16-20 minutes.

Garnish with confectioners' sugar and serve immediately with vanilla ice cream.