Serves 1
Directions
- 1Cut the vanilla beans, scrape the seeds, and add the seeds and pods to a pot with the milk.
- 2Add the trimoline to the pot and bring the mixture to a simmer.
- 3Add the sucrose, milk powder, dextrose, salt, stabilizer, and cream to the pot, then heat to 95 degrees Celsius while whisking.
- 4Strain the vanilla beans out of the mixture.
- 5Bring the mixture back up in the pot and temper the egg yolks to 81-82 degrees Celsius.
- 6Strain the mixture one final time, then place the bowl into an ice bath to cool down before churning.
- 7Once churned, freeze the ice cream.
- 8Temper the ice cream to -15 degrees Celsius for service to make it scoopable.
Ingredients
- 568 g milk
- 3 whole vanilla bean
- 100 g sucrose
- 16 g trimoline
- 28 g milk powder
- 80 g dextrose
- 3 g salt
- 3 g ice cream stabilizer
- 155 g cream
- 90 g egg yolk
Equipment
knifesaucepanwhiskthermometermesh strainermixing bowlice bathice cream scoop
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