 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
In 'Scoop'; adapted from Lappert's, Richmond, CA Ingredients:
1 1/2 cups heavy whipping cream |
1 1/4 cups whole milk, divided |
1/2 cup sugar |
1/4 cup light corn syrup |
1/8 teaspoon kosher salt |
2 vanilla beans |
2 1/2 tablespoons cornstarch |
2 tablespoons dry buttermilk |
1/4 teaspoon pure vanilla extract |
Directions:
1. In a saucepan, combine the cream, 1/2 cup milk, sugar, corn syrup, and salt.
2. Split the vanilla beans in half lengthwise and scrape the seeds into the cream mixture.
3. Add the pods to the pan.
4. Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it doesn't come to a boil.
5. While the mixture heats, combine the remaining milk, cornstarch, buttermilk powder, and vanilla extract in a small bowl; stir until smooth and both of the powders have dissolved.
6. Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly.
7. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for 2 minutes, or until thickened.
8. Remove and discard the vanilla bean pods; if the mixture is lumpy, strain it through a sieve.
9. Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
10. Refrigerate mixture uncovered (except for plastic wrap) until it is completely chilled (below 40°).
11. Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
12. Serve immediately for a soft ice cream, or transfer mixture to an airtight container and freeze until hard.
13. Allow the ice cream to sit at room temperature for 15 minutes before serving, if frozen solid.
|
|