Ingredients:

  • 2 cups (473 ml) Milk (2% or whole), divided
  • 1/2 cup (100g) Granulated Sugar
  • Pinch of Salt
  • 1 Vanilla Bean, split and scraped (or 2 tsp vanilla extract)
  • 4 Large Egg Yolks
  • 1/2 cup (120 ml) Heavy Cream
  • 1/2 cup (approx. 40g) Whey Protein Isolate (vanilla flavor preferred; unflavored works too)
  • 1/4 cup (30g) Nonfat Dry Milk Powder
  • 1/4 teaspoon Guar Gum or Xanthan Gum (optional)

Instructions:

  1. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to 1.5 cups of milk in the saucepan.
  2. In a saucepan, combine the milk, sugar, salt, and vanilla bean (seeds and pod). Heat over medium heat, stirring occasionally, until just simmering. Do not boil.
  3. In a heatproof bowl, whisk together the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to prevent curdling.
  4. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens slightly and coats the back of a spoon (around 170-175°F or 77-79°C).
  5. Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl or measuring cup. Discard the vanilla bean pod. Stir in the remaining ½ cup cold milk and the heavy cream.
  6. Whisk in the whey protein isolate and nonfat dry milk powder until completely dissolved. If using, whisk in guar gum or xanthan gum.
  7. Cover the custard mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
  8. Pour the chilled custard mixture into your ice cream maker and churn according to the manufacturer's instructions.
  9. Transfer the churned ice cream to a freezer-safe container. Press a piece of plastic wrap onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 2 hours to harden.