- 23 mins
- 270 mins
Ingredients
- 1 c half and half
- 1/2 c sugar, divided
- 2 tbsp light colored corn syrup
- 1/8 tsp salt
- 1 12 oz. can evaporated milk
- 1 vanilla bean split lengthwise
- 3 large egg yolks
Preparation
Step 1
Combine half and half, 1/4 c sugar, corn syrup, salt and evaporated milk in a medium heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to mixture to milk mixture. Heat milk mixture to 180 degrees F or until tiny bubbles form around the edge. Remove pan from heat; cover and let stand 10 mins. Combine remaining 1/4 c sugar and egg yolks in a medium bowl, stirring well with a whisk. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thermometer registers 160 degrees F, stirring constantly. Remove from heat. Place pan in a large ice filled bowl for 20 mins or until egg mixture is cool, stirring occasionally. Pour milk mixture through a fine sieve into the freezer can of an ice cream freezer; discard solids. Freeze according to directions on machine. Spoon into a freezer safe container; cover and freeze 3 hours or until firm.