Vanilla Ln2 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 constantly until things start thickening up, about 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. Chill it in the refrigerator for a few hours or overnight until it is completely chilled.

5. 5

   Now place this mixture in a metal-bowl mixer. Mix at low-med speed. Pour the liquid nitrogen into the bowl slowly as the mixer is running. It freezes up quickly, creamy and beautiful. (Alternitively, 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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