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1
Infuse milk and cream Combine cream, milk, salt, and half the sugar (1/4 cup plus 2 tablespoons) in a medium saucepan over medium-high heat.
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2
Scrape vanilla seeds with the tip of a small paring knife into pan; add pod.
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3
Heat the mixture over medium heat until hot (do not let boil), about 2 minutes.
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4
Remove from heat; cover and let stand 30 minutes.
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5
Temper yolks Prepare an ice-water bath.
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6
Whisk together yolks and remaining sugar in a medium bowl.
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7
Add a ladle of the cream mixture in a slow stream, whisking to combine (this is called tempering and prevents the eggs from curdling).
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8
Add another ladle of cream mixture and whisk to combine.
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9
Pour this mixture into remaining cream mixture in pan.
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10
Cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon (it should hold a line drawn by your finger) and registers 170F on an instantread thermometer, 5 to 7 minutes.
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11
Strain and chill Strain mixture through a fine sieve (to remove vanilla pod and any cooked pieces of egg) into a bowl set in the ice-water bath.
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12
Stir in corn syrup.
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13
Let stand until cold, stirring occasionally.
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14
Freeze and serve Pour mixture into ice-cream maker.
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15
Freeze according to manufacturers instructions.
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16
The ice cream is ready when it will hold its shape when the machine is stopped but it still sags slightly.
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17
Serve immediately, or transfer to a chilled container, cover tightly, and freeze up to 3 days.
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18
Stir 6 ounces melted bittersweet chocolate into warm cream mixture just before tempering yolks, and proceed with recipe.
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19
Reduce sugar to 1/2 cup and add 1/2 cup high-quality store-bought jam (or the homemade version that follows), when the ice cream is almost done churning.
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20
Just before putting it in the freezer, fold in another 1/2 cup jam.
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21
Ice cream machines with internal condensers are excellent, though they can be expensive.
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22
Less costly models should work just fine.
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23
If your machine relies on a prefrozen canister, remember to place it in the freezer at least one day ahead (or store it there, if you have the space).
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24
For the same reason, its worth buying an extra canister and freezing both.
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25
This way, you can make more than one batch at a time.
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26
Vanilla beans have a deeper, more complex flavor than extract.
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27
To expose the tiny seeds, split the pod: Lay it flat on a cutting board, and hold one end while slicing bean open lengthwise with a paring knife.
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28
When a recipe calls for the seeds to be scraped, run the tip of the knife along each cut side.
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29
And since the pod itself is flavorful, dont toss it out after scraping the seeds.
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30
Place a whole pod in a jar of sugar, sealing the lid.
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31
Leave it for at least one week, shaking daily to be sure the flavor is absorbed evenly.
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32
Use vanilla sugar in baking and to sweeten drinks; it should keep for several months.
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33
Skim milk might seem like an unusual addition, but, when it is combined with heavy cream in the custard base, the resulting texture of the ice cream is light and airy.
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34
A small amount of corn syrup added to the custard base helps maintain the creamy texture and prevents crystals from forming, particularly when you are adding fruit.
