VANILLA ICE CREAM
2 C Heavy Cream
2 C Whole Milk
6 Large Egg Yolks
7 Tb Corn Syrup
¾ C Sugar
1½ Tb Pure Vanilla Extract
Place the cream and milk into a 3-quart saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the corn syrup and sugar and whisk to combine.
Gradually add the cream/milk mixture to the egg/sugar mixture in small amounts while whisking constantly.
Return this mixture to the pan. Continue to cook over low heat, stirring frequently, until the mixture reaches 170ºF. Maintain this temperature for 5 minutes.
Pour the mixture through a strainer into a container and allow it to sit at room temperature for 30 minutes. Stir in the vanilla extract.
Place the mixture in the refrigerator and once it is cool enough not to form condensation on the lid, cover and store until the mixture is fully cooled.
Pour the chilled mixture into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 minutes.
Transfer the ice cream to a suitable container for freezing and place a sheet of plastic wrap directly onto the surface of the ice cream and add the cover. Place the container into the freezer for several hours until it is fully hardened.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan