Ingredients
2 cup whole milk
A pinch of salt
1 cup Truvia Baking Blend
(erythritol, sugar & stevia leaf extract)
2 vanilla beans, split lengthwise
4 cups (500ml) heavy cream
16 large egg yolks
2 teaspoon pure vanilla extract
Method
Sources
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour. 2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl. 3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. 4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. 5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight. 6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer's instructions. Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.