Back Porch Ice Cream
This recipe is for a 2-quart churn freezer. Remember to fill canister only about 3/4 full to allow for expansion as air is introduced into the freezing mixture. Once the churn becomes too hard to turn, pack the canister in ice and let it stand for about an hour. This allows the ice cream to age nicely and firm up even more.
1/2 cup milk 125 mL
1/2 vanilla bean (sliced open) 1/2
1/2 cup sugar 125 mL
5 egg yolks 5
1 cup corn syrup 250 mL
4 cups cereal cream (18 % cream) 1 L
In a saucepan over low heat, simmer milk and sliced vanilla bean for about 10 minutes to infuse vanilla flavour. Remove from heat, strain and let cool. In a saucepan over medium heat, bring corn syrup to the boil. Set aside. Meanwhile, in a large bowl, beat egg yolks and sugar until light and creamy. Pour hot syrup into egg mixture, while continuing to beat well. Add cream and strained milk, mixing well. Chill before pouring into churn freezer. Load freezer with ice and rock salt and churn until frozen.
Ross Mavis
http://www.innonthecove.com