Lactose Free Vanilla Ice Cream

by **gina68gt** Sun Sep 26, 2021 10:27 pm

In a stand mixer bowl, add 6 egg yolks.
Turn the mixer on low speed and slowly add sugar while beating.
Continue beating, until the mixture is creamy and light in color. When you lift the whisk up, it should fall off the whisk slowly in a thick stream.
Add milk to a saucepan, reserving 2 tablespoons to mix with the cornstarch. Set the cornstarch slurry aside. Split and scrape the vanilla bean, add both the seeds and the pod to the saucepan and heat over medium heat until simmering. Temper the hot milk into the egg mixture, by pouring a couple of tablespoons of hot milk into the egg mixture at a time.
Transfer the liquid mixture back into the saucepan once all of the hot milk has been added. Heat on medium low heat until the mixture thickens and reaches 175°F – 180°F, approximately 4 – 5 minutes. About 30 seconds before you take it off the heat, pour in the cornstarch slurry. This will make the custard thicken further.
Take the custard off the heat. It should coat the back of a spoon, and not run off when you swipe your finger across the middle. Stir in a pinch of salt. Allow the custard to cool and refrigerate overnight.