One 1-quart container 1 immersion blender 1 electric ice cream maker The day before you make your vanilla ice cream base, scale the milk and place all but 50 grams (about ¼ cup) in a saucepan or bowl On a cutting board, cut the vanilla bean in half lengthwise, scrape the seeds into the milk with the tip of your knife, and add the pod Cover and refrigerate overnight (Note: If you forget to do this step the day before, bring the milk with the vanilla to 158°F/70°C, remove from the heat, cover tightly, and allow to infuse for 15 to 30 minutes.) >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS When making ice cream it’s important to calculate an accurate proportion of fats, solids, water, and sugar in order to get a creamy, smooth result Too many solids can make the ice cream grainy; too much fat will also produce a grainy finished product full of fat crystals Too much sugar will prevent the ice cream from freezing, but not enough sugar and too much water will make it icy This recipe contains slightly more sugar than ... cutting board, cut the vanilla bean in half lengthwise, scrape the seeds into the milk with the tip of your knife, and add the pod Cover and refrigerate overnight (Note: If you forget to do this step the day before, bring... day before, bring the milk with the vanilla to 158°F/70°C, remove from the heat, cover tightly, and allow to infuse for 15 to 30 minutes.) >> Read this recipe through twice from start to finish UNDERSTANDING... an accurate proportion of fats, solids, water, and sugar in order to get a creamy, smooth result Too many solids can make the ice cream grainy; too much fat will also produce a grainy finished product full of fat