Makes about one quart
Ingredients:
6 large egg yolks
1/4 cup (1 3/4 ounces) sugar
1 tablespoons nonfat dry milk powder
1 cup heavy cream
1/2 cup whole milk
1/3 cup light corn syrup
1/8 teaspoon salt
1 vanilla bean (one teaspoon of vanilla extract can be substituted for the vanilla bean; stir the extract into the strained custard in step 3)
- Whisk egg yolks, sugar, and milk powder in bowl until smooth, about 30 seconds; set aside. Combine cream, milk, corn syrup, and salt in medium saucepan.Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out vanilla seeds and add to cream mixture, along with vanilla bean. Heat cream mixture over medium-high heat, stirring occasionally, until it steams steadily and registers 17 degrees, about 5 minutes. Remove saucepan from heat.
- Slowly whisk heated cream mixture into yolk mixture to temper. Return cream-yolk mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 4 to 6 minutes.
- Immediately pour custard thorough fine-mesh strainer set over large bowl; discard vanilla bean. Fill slightly larger bowl with ice and set custard bowl in bowl of ice. Transfer to refrigerator and let chill until custard registers 40 degrees, 1 to 2 hours, stirring occasionally.
- Transfer chilled custard to stand mixer fitted with whisk and whip on medium-high speed for 3 minutes, or until mixture increases in volume to about 3 3/4 cups. Pour custard into airtight 1-quart container. Cover and freeze until firm, at least 6 hours, before serving. (Frozen custard is best eaten within 10 days.)
Use an instant-read thermometer for the best results.
