Vanilla Ice Cream

Two teaspoons of vanilla extract can be substituted for the vanilla bean; stir the extract into the cold custard in step 3. An instant-read thermometer is critical for the best results. Using a prechilled metal baking pan and working quickly in step 4 will help prevent melting and refreezing of the ice cream and will speed the hardening process. If using a canister-style ice-cream machine, be sure to freeze the empty canister at least 24 hours and preferably 48 hours before churning. For self-refrigerating ice-cream machines, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.

1. Place 8- or 9-inch square metal baking pan in freezer. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out vanilla seeds. Combine vanilla bean, seeds, cream, milk, 6 tablespoons sugar, corn syrup, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.
2. While cream mixture heats, whisk egg yolks and remaining 1⁄4 cup sugar in bowl until smooth, about 30 seconds. Slowly whisk 1 cup heated cream mixture into egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately pour custard into large bowl and let cool until no longer steaming, 10 to 20 minutes. Transfer 1 cup custard to small bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and let cool completely, at least 4 hours or up to 24 hours. (Small bowl of custard will freeze solid.)
3. Remove custards from refrigerator and freezer. Scrape frozen custard from small bowl into large bowl of custard. Stir occasionally until frozen custard has fully dissolved. Strain custard through fine-mesh strainer and transfer to ice-cream machine. Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes. Transfer ice cream to frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour.
4. Transfer ice cream to airtight container, press firmly to remove any air pockets, and freeze until firm, at least 2 hours. (Ice cream can be frozen for up to 5 days.)

TRIPLE GINGER ICE CREAM
Freeze the crystallized ginger for at least 15 minutes before adding it to the churning ice cream.
Omit vanilla bean. Add one 3-inch piece fresh ginger, peeled and sliced into thin rounds, and 2 teaspoons ground ginger to cream and milk mixture in step 1 and heat as directed. Add 1⁄2 cup chopped crystallized ginger to ice cream during last minute of churning.

COFFEE CRUNCH ICE CREAM
Look for chocolate-covered cocoa nibs (roasted pieces of the cocoa bean) in chocolate shops or well-stocked supermarkets. Freeze the cocoa nibs for at least 15 minutes before adding them to the churning ice cream.
Omit vanilla bean. Add 1⁄2 cup coarsely ground coffee to cream and milk mixture in step 1 and heat as directed. Add 3⁄4 cup chocolate-covered cocoa nibs to ice cream during last minute of churning.