- 970 g whole milk
- 2 vanilla beans, split and scraped
- 97 g nonfat dry milk
- 280 g sucrose
- 85 g glucose powder
- 8 g ice cream stabilizer blend
- 150 g pasteurized egg yolks
- 360 g heavy cream
Place the milk and vanilla in a saucepan. Whisk in the dry milk to rehydrate, followed by 200 g sucrose and the glucose. Bring to a boil and remove from heat.
Meanwhile, combine the remaining sucrose and the stabilizer in a mixing bowl, and whisk in the egg yolks.
Ladle some of the hot milk mixture into the egg yolk mixture and whisk to combine. Pour the mixture back into the saucepan, place over low heat, and cook, stirring, to 83˚C/185˚F.
Remove from heat, and whisk in the heavy cream. Homogenize with an immersion blender. Chill in an ice water bath, then allow the mix to mature covered in the fridge for at least 12 hours.
Process the mixture in a batch freezer; extract the mix at -5˚C/23˚F. Alternatively, transfer to PacoJet canisters and freeze completely; process as needed.