Vanilla Bean Ice Cream
Makes 1 quart. Recipe is by Cynthia Nobles.
1 whole vanilla bean
1¼ cups sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups whole milk
3 egg yolks
1 12-ounce can evaporated milk, chilled
1 cup whipping cream, chilled
1 tablespoon vanilla extract
1. Split vanilla bean lengthwise and scrape seeds into a large saucepan. Add scraped vanilla bean pod, sugar, cornstarch, salt and whole milk. Whisk over medium heat until boiling and reduce heat to low. Simmer 1 minute. Remove from heat.
2. Whisk egg yolks in a small bowl, then slowly whisk in 1 cup of hot milk mixture. Whisk egg mixture into remaining milk in saucepan. Cook mixture over low heat 2 minutes, whisking constantly. Remove from heat, remove vanilla bean pod and stir in evaporated milk. If lumps have formed, strain the mixture.
3. Stir in whipping cream and vanilla extract. Chill custard at least 2 hours.
4. Freeze custard in an ice cream maker according to manufacturer’s directions. Spoon ice cream into a container, cover, and freeze until proper scooping texture, at least 2 hours.