Ingredients
- 2 cups whole milk
- 5 egg yolks
- 3/4 cup sugar
- 2 tablespoon light corn syrup
- 1-2 teaspoon a good vanilla extract
Preparation
Step 1
Pour milk into heavy sauce pan. Bring to a simmer over medium heat. Remove from heat.
In a metal bowl, whisk together the egg yolks, sugar,
and corn syrup until blended. Form kitchen towel into a ring and place bowl on top to prevent it from moving.
Gradually pour the hot milk into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and place over medium heat. Cook, stirring slowly and constantly with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 6 minutes; do not allow to boil. Pour custard through a medium mesh sieve set over a clean bowl. Refrigerate until cold, about one hour.
Process in ice cream machine until set.
Freeze until firm, 3-4 hours.