1 cup sugar
1/4th cup icing sugar
1 pinch of salt
4 egg yolks and 3 egg whites
3 cups whole milk
2 cup heavy cream
1 vanilla bean (or 1 tablespoon good quality vanilla extract)
First, make the custard which will form the base of this ice cream. The key is to make good
custard which would in turn make great ice cream. To make that, take the egg yolks and whites and put them in a wide bowl. Start beating them up, and add to this the salt and the sugar, beating with a whisk till the sugar is partially dissolved and the mixture looks glossy andcreamy. The color of the egg will become lighter and the texture will look silkier somehow. Combine the heavy cream with the icing sugar in a bowl. Put this in the whipped cream dispenser and charge with a nitrous charger. Shake vigorously. Remove the charger and cap tightly. Do not fill the cream dispenser more than specified, otherwise the cream will not be properly whipped. Keep aside. The cream chargers do need some room to do their magic! Split the vanilla bean in half. With a sharp knife, scrape the vanilla bean to get the seeds out. In a large saucepan, combine the milk with the split vanilla bean and the seeds. Over medium-low heat, let the milk come to a stage of steady simmer, keeping the heat constant. Turn off the heat. Now, add a few teaspoons of the milk to the eggs, stirring briskly to avoid the eggs from scrambling. You will have to do this very gently, or the eggs will scramble. Once the milk has raised the temperature of the eggs sufficiently, add the egg mixture to the milk, and stir with a whisk. Constantly whisking now, let the milk mixture cook over a low simmer until the milk is thickened and coats the back of a spoon.
Remove from heat, strain, and let cool in the fridge for about 1 hour. Add the whipped cream to it, but do not over mix. Just fold in the cream gently, and then put this concoction in a tightly lidded container, and chill in the lowest setting of the fridge for 3 hours, stirring once after each hour. After the third hour, the ice cream will be mostly set. Let it freeze for 3 more hours before serving.
Note: You can substitute vanilla flavoring with any other flavoring of your choice, like fruit
purees, mint extract, espresso coffee, and you can add a number of additives to make the ice cream more decadent, like swirls of caramel, chopped fresh fruits and nuts, and other similar options.