1 vanilla bean OR 2 1/2 tsp. vanilla extract
2 cups heavy cream
2/3 cup half & half
1 1/3 cup whole milk or unsweetened soy milk (not non-fat)
1/2 cup sugar + 1/4 cup sugar
1/2 cup light corn syrup
1/4 tsp. salt
8 large egg yolks
Place a large metal loaf pan in freezer. Make sure ice cream maker is frozen properly.
If you are using a vanilla bean, cut it in half lengthwise. Using tip of paring knife, scrape out vanilla seeds. Combine vanilla bean and seeds, cream, half & half, milk, 1/2 cup sugar, corn syrup, and salt in a large glass bowl. Heat in the microwave, stirring occasionally, until the mixture registers 175 degrees.
While cream mixture heats, whisk yolks and remaining 1/4 cup sugar in a medium saucepan until smooth, about 30 seconds. Slowly whisk 1 cup heated cream mixture into egg yolk mixture. Continue adding the remainder of the milk mixture and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately pour the custard into a large bowl and let cool until no longer steaming, 20 to 30 minutes. Transfer 1 1/2 cups custard to a small bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and cool completely, at least 4 hours and up to 24 hours. (Small bowl of custard will freeze solid.)
Remove custards from refrigerator and freezer. Scrape frozen custard from small bowl into large bowl of custard. Stir occasionally until frozen custard has fully dissolved.
If you are using vanilla extract, add it now and stir well.
Strain the custard through a fine-mesh strainer and transfer to an ice-cream machine. Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes. Transfer ice cream to frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour.
Transfer the ice cream to an airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours. Serve. (Ice cream can be stored for up to 5 days.)
This recipe is adapted from Cook’s Illustrated. It works well because the corn syrup keeps the mixture smooth, and the ice cream is frozen starting with a colder base, so it freezes more quickly to prevent large ice crystals.
Ginger Ice Cream
1 pint vanilla ice cream
2 1/2 inch piece of fresh ginger
Using a microplane grater or fine-holed grater, grate the ginger. Transfer the grated ginger to a fine-mesh strainer set over a small bowl and press firmly with a spoon to extract as much juice as possible.
Place softened ice cream in a medium bowl and using a stiff rubber spatula, fold the ginger juice into the ice cream. Cover tightly with plastic wrap, pressing the plastic flush against the ice cream. Return the ice cream to the freezer to firm up, about 30 minutes.