Hello My Name is Ice Cream (Vanilla)

Prepare an ice bath. Fill a large bowl two-thirds of the way with very icy

ice water and place it in the refrigerator.

Boil the dairy and sugars. Put the cream, milk, glucose, and sugar in a

medium heavy-bottomed saucepan, and place it over medium-high heat.

Cook, whisking occasionally to discourage the milk from scorching, until the

mixture comes to a full rolling boil , then remove the pot from heat.

Temper the yolks and cook the custard. In medium bowl, whisk the yolks.

Add ½ cup of the hot dairy mixture to the yolks while whisking so the hot

milk doesn’t scramble the yolks. Pour the tempered yolks back into the pot of

hot milk while whisking. Place the pot over medium-low heat and cook,

stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.

Chill. When you notice the custard thickening, or the temperature reaches

180°F on a thermometer, immediately pour the custard into a shallow metal

or glass bowl . Nest the hot bowl into the ice bath, stirring occasionally

until it cools down.

Strain. When the custard is cool to the touch (50°F or below) through a fine-mesh sieve to remove any bits of egg yolk. (This step is

optional, but will help ensure the smoothest ice cream possible.), strain it

Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or

preferably overnight. (This step is also optional, but the texture will be much

improved with it.)

Churn. Place the base into the bowl of an ice cream maker and churn

according to the manufacturer’s instructions. The ice cream is ready when it

thickens into the texture of soft-serve ice cream and holds its shape, typically

20 to 30 minutes.

Harden. To freeze your custard ice cream in the American hard-pack style,

immediately transfer it to a container with an airtight lid. Press plastic wrap

directly on the surface of the ice cream to prevent ice crystals from forming,

cover, and store it in your freezer until it hardens completely, between 4 and

12 hours. Or, feel free to enjoy your ice cream immediately; the texture will

be similar to soft-serve.