Vanilla Bean Ice Cream
300g cream
400g milk, divided
50g tapioca syrup
1 vanilla bean
Reserve 2-3T milk. Bring remainder to a boil and boil 4 minutes.
Whisk together
150g sugar
100g yolks (5 large=95g)
Temper yolk mixture and heat to 180*-185* or so.
Whisk together
5g tapioca starch
reserved milk.
Stir into heated dairy. Cool, chill and spin.
Tasted after spinning and before freezing: needs salt, and maybe only half a vanilla bean.
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