Mock Turkish Ice Cream by Foodiepaupau

Ingredients

• 1 3/4 cup whole milk
• 1 1/4 cup heavy cream
• 3/4 cup sugar
• 3 tbsp + 1 tsp whole milk powder
• 1 tsp konjac root powder (glucomannan)
• 1 whole vanilla bean, split and scraped

Instructions

1. Combine whole milk, heavy cream, sugar, whole milk powder, and konjac root powder in a medium saucepan, whisking until well incorporated.
2. Add the scraped vanilla bean seeds and the pod to the mixture.
3. Bring the mixture to a light boil over medium heat, stirring constantly to prevent scorching, until it reaches a thick, goopy consistency, about 5-8 minutes.
4. Remove the pan from the heat, remove and discard the vanilla bean pod, and allow the mixture to cool completely to room temperature.
5. Pour the cooled base into an ice cream maker and churn for 10 to 15 minutes, or until the ice cream is thick and stretchy.
6. Serve immediately for the best texture, or transfer to an airtight container and freeze for firmer consistency.