MAKES ABOUT 1 QUART
Two teaspoons of vanilla extract can be substituted for the vanilla bean; stir the extract into the cold custard in step 3. An instant-read thermometer is critical for the best results. Using a prechilled metal baking pan and working quickly in step 4 will help prevent melting and refreezing of the ice cream and will speed the hardening process. If using a canister-style ice cream maker, be sure to freeze the empty canister at least 24 hours and preferably 48 hours before churning. For self-refrigerating ice cream makers, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard. The ice cream can be stored for up to 5 days.
1 |
vanilla bean |
1¾ |
cups heavy cream |
1¼ |
cups whole milk |
½ |
cup plus 2 tablespoons (4⅖ ounces) sugar |
⅓ |
cup light corn syrup |
¼ |
teaspoon table salt |
6 |
large egg yolks |
1. Place an 8- or 9-inch-square metal baking pan in the freezer. Cut the vanilla bean in half lengthwise. Using the tip of a paring knife, scrape out the vanilla seeds. Combine the vanilla bean, seeds, cream, milk, ¼ cup plus 2 tablespoons of the sugar, the corn syrup, and salt in a medium saucepan. Heat over medium-high heat, stirring occasionally, until the mixture is steaming steadily and registers 175 degrees on an instant-read thermometer, 5 to 10 minutes. Remove the saucepan from the heat.
2. While the cream mixture heats, whisk the egg yolks and the remaining ¼ cup sugar in a bowl until smooth, about 30 seconds. Slowly whisk 1 cup of the heated cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately pour the custard into a large bowl and let cool until no longer steaming, 10 to 20 minutes. Transfer 1 cup of the custard to a small bowl. Cover both bowls with plastic wrap. Place the large bowl in the refrigerator and the small bowl in the freezer and cool completely, at least 4 hours or up to 24 hours. (The small bowl of custard will freeze solid.)
3. Remove the custards from the refrigerator and freezer. Scrape the frozen custard from the small bowl into the large bowl of custard. Stir occasionally until the frozen custard has fully dissolved. Strain the custard through a fine-mesh strainer and transfer to an ice cream maker. Churn until the mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes. Transfer the ice cream to the frozen baking pan and press plastic wrap on the surface. Return to the freezer until firm around the edges, about 1 hour.
4. Transfer the ice cream to an airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours, before serving.