Vanilla Ice Cream

Ingredients

• 400 g heavy cream
• 600 g whole milk
• 50 g light corn syrup
• 3 large egg yolks
• 200 g granulated sugar
• 12 g cornstarch (Ice cream stabilizer may be used instead, according to the package directions.)
• 1.5 tbsp high-quality vanilla extract (Add after cooking to preserve more of the vanilla flavor.)
• 0.25 tsp salt

Steps

1. 1

   In a small bowl, whisk together the cornstarch and granulated sugar until evenly combined. Set the mixture aside.

2. 2

   In a medium saucepan, combine the heavy cream, whole milk, light corn syrup, and egg yolks. Whisk thoroughly until the mixture is smooth and uniform.

3. 3

   Place the saucepan over medium-low heat and warm the mixture until it is lightly steaming. Do not bring it to a boil.

4. 4

   Once the mixture is steaming, gradually whisk in the sugar-and-cornstarch mixture. Continue whisking until the sugar and cornstarch are fully dissolved.

5. 5

   If using an ice cream stabilizer that must be added before cooking, whisk it into the base according to the package directions.

6. 6

   Cook the custard over medium-low heat, stirring constantly with a spatula. Scrape the bottom and corners of the saucepan regularly to prevent sticking or scorching.

7. 7

   Continue cooking until the custard thickens slightly and coats the back of the spatula. Check the temperature; it should reach 165°F to 175°F (74°C to 79°C). Do not allow the custard to boil.

8. 8

   Remove the saucepan from the heat and stir in the vanilla extract.

9. 9

   Blend the warm custard with an immersion blender until completely smooth and emulsified.

10. 10

    If using a stabilizer that must be added after cooking, blend it into the warm custard according to the package directions.

11. 11

    Pour the ice cream base through a fine-mesh sieve into a clean bowl or container to remove any lumps or cooked egg particles.

12. 12

    Cover the container and refrigerate the base until completely chilled, for at least 4 hours or preferably overnight.

13. 13

    Churn the chilled base in an ice cream machine according to the manufacturer's instructions. Churn until it is thick, creamy, and has the consistency of soft serve.

14. 14

    Transfer the churned ice cream to a freezer-safe container. Press parchment paper or plastic wrap directly against the surface, then cover the container.

15. 15

    Freeze for at least 4 hours, or until the ice cream is firm but scoopable.

Notes

Makes approximately 6 cups, or 1½ quarts, of ice cream. Scraped vanilla beans may replace the extract, and vanilla bean paste may be substituted for a more pronounced flavor and speckled appearance. The author prefers using equal parts vanilla bean paste and vanilla extract. For best texture, chill the base overnight before churning.

Nutrition per serving

• dessert
• ice cream
• frozen dessert
• vanilla
• vegetarian
• make-ahead
• ice cream machine