Vanilla Bean Ice Cream

• 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

1. Set up an ice bath in a large bowl.
2. Put the milk, cream, vanilla pods and seeds, and corn syrup in a saucepan and bring to a simmer over medium-high heat.
3. Whisk the yolks with the invert sugar and granulated sugar in a medium bowl.
4. 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).
5. Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180F.
6. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, youre very close to the right temperature.
7. Strain into a medium bowl and set into the ice bath.
8. Pull the vanilla pods out of the strainer and return them to the ice cream base.
9. Chill completely, stirring often.
10. Then cover with plastic wrap and refrigerate overnight for the flavors to mature.
11. Remove the vanilla pods (rinse, dry, and save them for another use).
12. Mix thoroughly with an immersion blender, then freeze in an ice cream maker.
13. Pack into a plastic container and freeze for at least 2 hours before serving.

milk, heavy cream, vanilla beans, corn syrup, egg yolks, invert sugar, sugar

Taken from www.epicurious.com/recipes/food/views/vanilla-bean-ice-cream-376864 (may not work)