This creamy, French-style vanilla ice cream features the strong, true flavor of vanilla. Serve it in an ice cream sandwich, or use it to make any of your favorite summer desserts à la mode.
Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.
Pour the milk and cream into a saucepan set over medium-high heat, and bring it just to a boil. Add the vanilla, remove from the heat, and let sit in the saucepan at room temperature for 30 minutes.
In another saucepan, beat together the egg yolks, sugar, and xanthan gum until light and airy. Stir the warm milk into the egg yolk mixture.
Heat the yolk/milk mixture (custard) over low heat, stirring with a heatproof spatula until it thickens somewhat; it'll be approaching the thickness of heavy cream and will register between 170°F and 180°F on a digital thermometer.
Remove the pan from the heat and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.
Transfer the mixture to an ice cream maker. Freeze according to the manufacturer's instructions. To keep ice cream from becoming rock-hard in the freezer, stir in the liquor just before removing from the ice cream maker. Alcohol will keep the ice cream from freezing too solidly.
If you prefer soft, creamy (soft-serve) ice cream, serve immediately. For a firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.
For a sweeter, more American-style ice cream, increase the sugar to 2/3 cup (132g).
Bake it better! Watch King Arthur baker/blogger Kye Ameden demonstrate one of the techniques from this recipe: How to Make Ice Cream Without an Ice Cream Machine
