Vanilla Ice Cream
Mix milk powder, sugar, tapioca starch & salt in a bowl.
Halve vanilla bean lengthwise. Scrape seeds into a bowl with heavy cream, whole milk & vanilla, whisk well.
Add all the dry ingredients to the liquid.
Pour the mixture into a large saucepan.
Place the saucepan on medium-high heat and cook, whisking continuously to prevent burning or clumping.
Whisk slowly in the beginning and increase speed as the mixture gets warmer and begins to steam & thicken.
It should thicken without boiling. Watch carefully so it doesn’t burn.
Once the mixture has thickened enough to coat the back of a spoon, continue cooking 15 seconds longer, whisking vigorously.
Quickly remove from the heat. Immediately pour ice cream base through a fine-mesh strainer into a large bowl; let cool until no longer steaming, ~ 20 minutes.
Cover bowl, transfer to fridge, and chill to 40*.
Churn in WCIC25 until the mixture resembles a thick, soft serve. Add flavor and churn to 21*. Transfer to an airtight container, cover, and place in the freezer until hard.
- ¾ cup non-fat Dry Milk Powder
- ¾ cup Sugar
- 1 tsp Tapioca Starch
- ½ tsp Kosher Salt
- 1 Vanilla Bean
- 1-1/2 cups Heavy Cream
- 1-1/2 cups Whole Milk