French Vanilla Ice Cream
from ButterYum
makes 1 quart
INGREDIENTS
500g whole milk
180g granulated sugar
30g glucose or light corn syrup
30g dry milk powder
8g vanilla bean paste
2g salt (see note below)
100g egg yolks (about 5)
4g gelatin sheets
300g heavy cream
DIRECTIONS
Soak gelatin sheets in a few cups of cold water for 5-10 minutes, then remove sheets and gently squeeze out excess water; set aside until needed.
In a medium saucepan over medium heat, combine milk, sugar, glucose (or corn syrup), and salt together until the temperature reaches 113F (45c).
Using an immersion blender, add dry milk to the warm milk mixture, then add the egg yolks and continue blending with the immersion blender until the mixture reaches 185F(85c); remove from heat.
Use the immersion blender to add the gelatin sheets, followed by the cream and vanilla.
Pour mixture into an airtight container and refrigerate for at least 24 hours to allow the flavors to mature.
Process according to your ice cream maker’s instructions and serve right away or transfer mixture to a freezer-safe container for longer storage.
To serve, allow frozen ice cream to soften at room temperature for 15-20 minutes before scooping.
Notes
Gelatin Sheets - don’t be too concerned with the “bloom strength” of the sheet gelatin you use for this recipe. Just be sure the total weight is equal to 4 grams.
Standard digital scales are great for weighing most ingredients, but they’re not so great when weighing very minimal amounts. When weighing just a few grams (like the salt in this recipe), it’s best to use a precise digital gram scale (paid link). If you don’t have a digital gram scale, you’ll have to guesstimate. For reference, 1 teaspoon of table salt weighs 5.69g so you’d need approximately 1/3 teaspoon table salt for this recipe (the volume would differ if using kosher salt).
For the best flavor, be sure to refrigerate the ice cream base for 24 hours before processing in your ice cream maker.
adapted from Bruno Albouze