Steps
- Split the vanilla pods and scrape out the seeds. Put the seeds and pods in a saucepan with the milk and cream over medium heat. Bring to a boil, turn off the heat, cover and infuse for 2 h.
- Prepare an ice bath and set a bowl in it.
- Reheat the liquids over medium heat.
- Meanwhile, mix the sugar with the stabilizer, then whisk briskly into the yolks.
- When the infusion is simmering, pour it gradually onto the yolks while whisking. Return everything to the saucepan and cook to 83°C.
- Turn off the heat and stir continuously for 5 minutes.
- Pour into the bowl over the ice bath and let cool for half an hour, stirring regularly.
- Cover and refrigerate for 12–24 h.
- Remove the vanilla pods, then churn.