Triple Toasted Vanilla Ice Cream by Daywithmei

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 1/2 cup Milk powder
• 6 Large egg yolks
• 3/4 cup Granulated sugar, toasted
• 1/4 cup Dextrose or corn syrup (optional, for reduced sweetness)
• 1 Vanilla bean, split and scraped
• Pinch Salt

Instructions

1. Toast milk powder in a dry skillet over medium-low heat, stirring constantly, until nutty and light brown (about 5-7 minutes). Be patient to avoid burning.
2. Toast sugar in a dry skillet over medium heat, stirring, until amber colored. Be careful not to scorch it. Let cool completely.
3. Gently toast the scraped vanilla bean seeds and pod in a dry saucepan over low heat for 1-2 minutes until fragrant.
4. Combine heavy cream, whole milk, and toasted milk powder in a saucepan. Heat over medium until steaming, but not boiling. Whisk in the toasted vanilla seeds.
5. In a separate bowl, whisk egg yolks, toasted sugar, dextrose/corn syrup (if using), and salt until pale and slightly thickened.
6. Temper the yolks by slowly whisking about half a cup of the warm milk mixture into the egg yolk mixture. Then, pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
7. Cook the custard over medium-low heat, stirring constantly with a spatula, until it thickens enough to coat the back of the spatula (about 5-8 minutes). Do not boil.
8. Strain the custard through a fine-mesh sieve into a clean bowl. Immediately use an immersion blender to blend for 30 seconds to incorporate air and create a smoother texture.
9. Chill the custard thoroughly in an ice bath, then cover and refrigerate for at least 4 hours, or preferably overnight, before churning in an ice cream maker.
10. Churn the ice cream according to your ice cream maker's instructions until it reaches a soft-serve consistency. Freeze for at least 2-4 hours to firm up.