Triple Toasted Vanilla Ice Cream (Revised DayWithMei recipe)

I modified the ratios for most ingredients to my tastes and preferences, but maintained DayWithMei's https://www.daywithmei.com/triple-toasted-vanilla-ice-cream/ technique of toasting the whole vanilla bean pod, toasting the milk powder, and caramelizing a portion of the sugar. I only toasted a portion of the milk powder and reserved the remainder so it can perform its original function of absorbing free water and adding body and viscosity to the ice cream. When toasted, the skim milk powder structure changes and it is not able to do the job as effectively.

1. Add 20 g skim milk powder (SMP) to a pan over medium low heat and toast until a golden brown color. Continuously stir it so it does not clump and burn. Set aside on a plate or bowl.
2. Toast the vanilla beans over gas flame until it just starts to char and become slightly puffy. Set aside to cool.
3. Add the milk, cream, 20 g of untoasted SMP, 60 g of sugar, dextrose, corn syrup, salt and egg yolks into a sauce pan. Add all of the toasted milk powder and the extracted vanilla bean seeds and whisk well/stick blend while heating over a medium flame.
4. In another large sauce pan over medium heat, add the remaining 50 g of sugar in a dry, even layer. Do not disturb the sugar and allow it to melt. Swirl the sauce pan as needed and continue caramelizing until a golden brown color is achieved.
5. Slowly drizzle your heated milk/cream mixture into the large sauce pan containing the caramel while continuously whisking. The sugar may harden, but it will dissolve as the mixture heats. Add in the vanilla bean pods. Stir/whisk frequently while heating the mixture until at least 80 C or 176-180 F.
6. Turn off the heat, cover the sauce pan, and allow to steep for 20-30 min.
7. Cool the base in an ice bath. Remove the vanilla pods and set them aside before stick blending in the guar gum. It is also optional to add vanilla extract.
8. Transfer the base to the final container. It is optional but recommended to add the vanilla pods back into the base for an extended steep. Mature/chill the base in the fridge for 5-24 hours.
9. Remove the pods on the day of churning and stick blend the mix well.

I used a Cuisinart ICE-21 to churn.