Michael Voltaggio’s Vanilla Wafer Ice Cream

In a bowl, whisk the egg yolks. Set aside.

In a saucepan over medium heat, combine the milk, cream and half of the sugar. Heat, stirring occasionally, until it just comes to a simmer (about 165ºF), 8 to 10 minutes.

Meanwhile, in a small bowl, stir together the remaining sugar and the milk powder. Sprinkle into the hot milk mixture along with the corn syrup and continue to cook, stirring occasionally, until the mixture reaches 183ºF. Slowly and carefully whisk the hot milk mixture into the egg yolks, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard is thick enough to coat the back of the spoon, 3 to 5 minutes.

Transfer the custard to a blender, add the vanilla wafers and blend until completely smooth. Pour into a bowl and let cool to room temperature, then cover and refrigerate overnight.

Transfer the chilled custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container, cover and freeze for at least 2 hours before serving. Makes 1 1/2 pints.

Recipe by Chef Michael Voltaggio, inspired by Wilber’s Barbecue & Restaurant, Goldsboro, NC.