Vanilla Ice Cream

  • 3 1/4 cups Whole Milk
  • 3/4 cup Non-Fat Milk Powder
  • 1 stick Unsalted Butter
  • 5 each Egg Yolks
  • 7/8 cup Granulated Sugar
  • scant 1/2 cup Dextrose Powder*
  • 1 teaspoon Knox Gelatin (dissolved in 1 Tbsp. water)
  • 1 1/2 each Vanilla Beans, split and scraped
*Available in health food stores.
Cooking Instructions
Place vanilla bean seeds and milk in saucepan. Begin heating milk and add milk powder, stirring to dissolve. Mix together sugar, Knox mixture and dextrose powder and add to milk; stir to dissolve. Add butter and egg yolks. Bring mixture to 185ºF. Remove from the heat and chill in an ice bath. Place in the refrigerator for at least 24 hours. Stir, strain and churn in ice cream machine.