This ice cream has a custardlike flavor and texture. The taste improves and mellows if the ice cream is left to sit for a day in the freezer.
Recipe information
Yield
Makes 2 quarts
Ingredients
Preparation
Step 1
Set a large strainer over a large pot and set aside.
Step 2
Bring the milk, half of the sugar, the vanilla beans and seeds, the cinnamon, and bay leaves to a boil in a medium pot over medium heat, stirring frequently. Once at a boil, reduce heat to low.
Step 3
Whisk the egg yolks with the remaining sugar in a large bowl. Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously. Slowly pour the tempered eggs into the pot of hot milk and cook over low heat, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170°F on an instant-read thermometer (note that the mixture can easily overcook and curdle so be sure not to bring the mixture to a boil). Strain the mixture into the pot with the strainer, discarding the vanilla beans and bay leaves. Stir to incorporate.
Step 4
Refrigerate until fully cool before following your ice-cream maker’s manufacturer’s suggestions for freezing.
