This is it: pure vanilla flavor in a nice, creamy ice cream.

　　

Ingredients

makes about 1 quart

　　1 1/2 cups (360g) whole milk

　　1 1/2 cups (360g) heavy cream

　　1 1/2 vanilla beans, split and scraped

　　2 tablespoons (34g) light corn syrup

　　8 large egg yolks

　　4 teaspoons (20g) Invert Sugar (page 185)

　　3/4 cup (150g) granulated sugar

　　

Step 1

Set up an ice bath in a large bowl.

　　

Step 2

Put the milk, cream, vanilla pods and seeds, and corn syrup in a saucepan and bring to a simmer over medium-high heat.

　　

Step 3

Whisk the yolks with the invert sugar and granulated sugar in a medium bowl. When the milk mixture is simmering, slowly whisk about 1 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you’re very close to the right temperature.

　　

Step 4

Strain into a medium bowl and set into the ice bath. Pull the vanilla pods out of the strainer and return them to the ice cream base. Chill completely, stirring often. Then cover with plastic wrap and refrigerate overnight for the flavors to mature.

　　

Step 5

Remove the vanilla pods (rinse, dry, and save them for another use). Mix thoroughly with an immersion blender, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__