Liquid Nitrogen Ice Cream

1. 1

   Place three cups of the milk in a saucepan with the vanilla bean over medium-low heat.

2. 2

   Meanwhile, pour the remaining 1 cup milk into a large glass measuring cup. Add the sugar and the cornstarch. Mix well.

3. 3

   When the milk starts to simmer, remove it from the heat and pour in the cornstarch mixture, stirring the whole time. Return the saucepan to medium-low and stir, stir, stir, until things start thickening up, 10 to 12 minutes. It should end up thicker than, say, a runny milkshake, but thinner than a frosty one.

4. 4

   Pour the mixture through a strainer into a mixing bowl, whisk in the vanilla extract, and let it cool on the counter for 20 minutes or so. I like to then chill it in the refrigerator for a few hours or overnight until it is completely chilled.

5. 5

   Now you are ready to place this mixture in a metal-bowl mixer and do the liquid nitrogen thing (see above links and do your safety reading and research first), or you can just freeze this using the manufacturer's instructions on a standard ice-cream maker.

* Per serving · 4 servings · Values may vary.

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