Fast Emergency Version: Use 1/2 cup maple syrup instead of sugar and sub vanilla extract or vanilla bean paste. No need to heat it or chill it; just mix and churn.  The maple gives it a lovely, toasty flavor but, in full disclosure, a slight beige-y color. I don’t mind it! This has also been repeatedly been tested in my catering business; everyone raves! 

If using milk powder or xanthan gum, whisk them with the sugar first, to prevent any clumping. Gradually whisk in the sugar mixture with the cream and milk. Heat, and continue with the recipe. If, for some reason, you still have some clumping, you can use an immersion blender in the saucepan (remove the vanilla pods first). Or feel free to strain.

Xanthan gum is a natural stabilizer that will improve texture of the ice cream and extend shelf life to 3 months. Milk powder ( or whey powder) increases the protein composition and improves the creamy texture without adding more fat.  Both are optional, but they are fun to experiment with. Note that too much xanthan gum can create an unpleasant texture, so go light.  

One more tip: Some ice cream “experts” suggest holding the heated cream mixture just below a simmer for 30 minutes to improve the texture. I have tested this, and perhaps there was the slightest improvement, but not enough to justify the effort. Try it if you like. 🙂

The vanilla base can be stored in the fridge for up to one week before churning, or freeze for up to 3 months ( fully thaw before churning.