Vanilla Ice Cream from Hello, My Name is Ice Cream by Dana Cree. FODMAPed for you to enjoy.
Low FODMAP Serving Size Info: Makes about 1 quart (960 ml to 1.4 L); servings size 1/2 cup (120 ml)
Remove the vanilla and reheat. Remove and discard the empty vanilla pod. Reheat the dairy over medium-high heat. Cook until the liquid comes to a full rolling boil, then remove from the heat.
Strain. When the custard is cool to the touch (50°F or below), strain it through a fine-mesh sieve to remove any bits of egg yolk. (This step is optional, but will help ensure the smoothest ice cream possible.)
Cure: Transfer to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
Churn. When you are ready to churn, place it into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. It is finished churning when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
Harden. To freeze your ic cream in the American hard-pack style, immediately transfer your finished ice cream to a container with an airtight lid. Press plastic wrap on the surface to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.