Ingredients
2cupswhole milk,divided
2cupsheavy cream
⅔cupgranulated sugar
2tbsplight corn syrup
1vanilla bean
2½tbspcornstarch
¼cupsour cream
Preparation
In a small mixing bowl, whisk together ¼ cup of milk with the cornstarch until smooth. Set aside.
In a medium saucepan, combine the remaining 1¾ cup of milk, heavy cream, sugar, corn syrup, vanilla bean seeds, and vanilla bean pod.
Bring the mixture just to a boil over medium-high heat, stirring frequently to dissolve the sugar.
Once it reaches a boil, whisk the cornstarch mixture once more.
While whisking the milk mixture in the saucepan, slowly pour the cornstarch mixture.
Reduce the heat slightly, while stirring constantly.
Allow the mixture to bubble and cook for 1 to 2 minutes longer until it has thickened and coats the back of a wooden spoon.
Remove from the heat, then whisk in the sour cream.
Pour the mixture into a heatproof bowl. Cover the mixture with wax paper, pressing directly against the surface of the mixture to prevent a skin from forming.
Refrigerate until chilled through for 30 minutes before processing in the ice cream maker.
Process the mixture in an ice cream maker according to manufactures instructions.
Transfer the mixture to an airtight container and freeze until firm.
Serve cold, and enjoy!
