Vanilla Ice Cream
Makes 8 ½ cup servings, with 25mg each
Pour milk, sugar, Azuca sugar, 1 cup of heavy cream and salt into a medium sauce pan. Scrape vanilla bean seeds into the milk, add scraped pod as well.
Heat until warm. Turn off heat, cover and let steep for 30 minutes.
Remove vanilla bean pod.
Pour last cup of heavy cream into a medium bowl. Create an ice bath by placing the cream bowl into a larger bowl filled with ice water. Set a fine strainer on top.
Rewarm milk mixture. In another medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks while whisking constantly. Then pour the milk-egg mixture back into the sauce pan and cook on medium heat (stirring and scraping the bottom of the pan with a rubber spatula constantly) until mixture thickens and coats the spatula.
Pour custard through the strainer into the cup of chilled heavy cream. Stir in vanilla extract.
Chill custard in the refrigerator for 5 hours, or overnight. Then follow your ice cream maker’s instructions to complete.