VANILLA ICE CREAM

DIFFICULTY: 1

MAKES: 2 pints (900 ml) of ice cream

PREPARATION: 20 minutes

MATURATION: 6 hours

INGREDIENTS:

• 2 cups plus 2 tbsp. (500 ml) milk
• 3 large egg yolks
• 3/4 cup (150 g) sugar
• 1/2 oz. (20 g) dextrose, or about 8 tsp.
• 2 cups plus 2 tsp. (15 g) powdered skim milk
• 1/8 oz. (3.5 g) stabilizer, or about 1 tsp.
• 5 tbsp. (50 g) heavy cream
• 1 vanilla bean, split

INSTRUCTIONS:

1. Heat the milk with the cracked vanilla bean to 115°f (45°C); check with an instant read thermometer and then remove the vanilla bean.
2. Mix the sugar, powdered milk, dextrose, and stabilizer and pour the dry mixture in a steady stream into the milk.
3. Heat the mixture to 150°f (65°C), add the cream, and continue to cook until it reaches 185°f (85°C).
4. Cool the mixture rapidly by putting it in a container and immersing it in an ice water bath.
5. Refrigerate the mixture at 40°f (4°C) for six hours.
6. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.