Homemade Vanilla Ice Cream with Tapioca Flour: The Creamiest Twist Ever!

Directions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Split the vanilla bean, scrape out the seeds, and add both seeds and pod to the mixture. If using vanilla extract, add it at the end of cooking.

2. Heat the mixture over medium heat, stirring occasionally until it’s hot but not boiling. Remove from heat and let it sit for about 15 minutes to infuse the vanilla flavor.
3. In a small bowl, mix Tonomi's tapioca flour with a few tablespoons of the warm cream mixture until smooth. Stir this slurry back into the saucepan.
4. In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the warm cream mixture into the yolks, whisking constantly to prevent curdling.
5. Pour the egg yolk mixture back into the saucepan with the rest of the cream. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
6. Remove the saucepan from heat and discard the vanilla bean pod. If using vanilla extract, add it now. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
7. Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.