Ingredients
1 cup sugar
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup plus 2 tablespoons milk
2 quarts milk, scalded
2 eggs, beaten
1 cup sugar
2 cups whipping cream
2 tablespoons vanilla extract
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
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Combine first 4 ingredients in a Dutch oven. Gradually stir in scalded milk. Cook 20 minutes over medium heat, stirring constantly with a wire whisk. Combine eggs and 1 cup sugar. Gradually stir a small amount of hot milk mixture into egg mixture. Add egg-milk mixture to remaining hot milk mixture; stir constantly. Remove from heat; cool completely. Chill at least 2 hours. Add whipping cream and vanilla to chilled mixture, stirring with a wire whisk to combine. Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 1/2 to 2 hours. Chocolate Ice Cream: Combine four (1-ounce) squares of semi-sweet chocolate and 1/4 cup hot water in top of a double boiler; place over boiling water, stirring until chocolate melts. Proceed as directed for Vanilla Ice Cream; add melted chocolate mixture to scalded milk-sugar mixture after the latter has cooked 20 minutes.
“Vanilla ice creams (10% fat) were prepared with or without emulsifier and by substituting anhydrous milk fat, a low melting milk fat fraction, and a very high melting milk fat fraction for cream.”
vanilla ice cream → prepared with → 10% fat
“regular vanilla ice cream averaged .83 mg/g”
regular vanilla ice cream → contains → sodium
“'no stabilizer added' vanilla ice cream had an average of .59 mg/g”
no stabilizer added vanilla ice cream → contains → sodium