the custard sauce We want more sugar because of the way it changes the molecular composition of the water crystals present when the two are heated and transformed into a syrup This results in a creamier ice cream with fewer ice crystals INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Whole milk (3.5% fat) | 520 grams | 2⅓ cups Heavy cream (35% fat) | 250 grams | 1 cup plus 1½ tablespoons Egg yolks | 80 grams | About 4½ yolks Sugar, divided into 2 equal parts | 175 grams | 1 cup less 2 tablespoons Vanilla bean | 1.5 beans | 1½ beans METHOD DAY 1 (DAY 2 IF YOU HAVE INFUSED THE MILK WITH VANILLA) Make a vanilla sauce using the ingredients listed above and following the method in the recipe Chill the sauce overnight DAY 2 Place a 1-quart container in the freezer Remove the vanilla sauce from the refrigerator and blend it for 1 minute with an immersion blender Freeze in an ice cream maker following the manufacturer’s instructions Transfer to the chilled container and place in the freezer for at least 3 hours to pack Check the ice cream before you want to serve ... using the ingredients listed above and following the method in the recipe Chill the sauce overnight DAY 2 Place a 1-quart container in the freezer Remove the vanilla sauce from the refrigerator and blend it for 1 minute with... Freeze in an ice cream maker following the manufacturer’s instructions Transfer to the chilled container and place in the freezer for at least 3 hours to pack Check the ice cream before you want to serve... Sugar, divided into 2 equal parts | 175 grams | 1 cup less 2 tablespoons Vanilla bean | 1.5 beans | 1½ beans METHOD DAY 1 (DAY 2 IF YOU HAVE INFUSED THE MILK WITH VANILLA) Make a vanilla sauce using the ingredients