INGREDIENTS:

• 1 whole vanilla bean
• A pinch of salt
• 6 egg yolks
• 3 cup lactose-free whole milk (740 g)
• 1 cup sugar (170 g)
• 2 tbsp. cornstarch (15 g)

INSTRUCTIONS:

• Carefully Place the egg yolks into the bowl and whisk on low speed. Slowly add sugar and keep beating until the mixture is light in color and creamy.
• Add milk to a medium-sized pot. Set aside 2 tablespoons of milk to mix with cornstarch in a small bowl to make a slurry. Set the mix of cornstarch aside.
• Use the tip of the knife to cut the vanilla bean in half, then remove the seeds. Mix the seeds and vanilla bean pod to the milk in the pot. Boil the milk over medium-low heat. Mix the eggs and milk together slowly while the mixer is on low speed. This will soften the mixture. Slowly add more after mixing the first one in.
•  After adding all the hot milk to the egg mixture, pour it again into the saucepan and heat it on medium-low until it hits 175°F to 180°F. It will take about four to five minutes to do this.
• To make the custard even thicker, add the cornstarch mix that you set aside earlier and stir it in for about 30 seconds before taking it off the heat. Don’t pour the slurry into the hot custard until you’ve mixed the cornstarch that has fallen to the bottom of the bowl.
• Add a pinch of salt and stir after taking the pan off the heat. Let the uncovered ice cream base cool to room temperature. Then, put it in the fridge overnight or until it’s 39°F cold enough to use in an ice cream maker. Avoid pouring a hot mixture into the ice cream maker.
• To churn in an ice cream maker, follow the manufacturer’s directions. Churn for 20 minutes. Place it in an airtight container and freeze for a minimum of 4 hours before serving.