Classic Vanilla Ice Milk

Ingredients

• 9 1/4 ounces plain or very lightly toasted sugar
• 1 1/4 ounces cornstarch
• 1 3/4 ounces powdered milk
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 28 ounces whole milk, divided
• 1/2 teaspoon vanilla extract

Directions

1. In a 3-quart saucier, combine the sugar, cornstarch, powdered milk, and salt with a whisk until the cornstarch is fully dispersed and you do not see any clumps. Pour in exactly 14 ounces of the milk, which is about 1 2/3 cups; 396g, and whisk until smooth. Set the pan over medium heat and cook, whisking the whole time with a steady hand, until the mixture reaches a simmer. It should take about 6 minutes; if it is taking too long, raise the heat a bit. Once it boils, start a timer and keep whisking as it cooks for exactly 1 minute, so the cornstarch can fully hydrate.
2. Right away, pour the hot base into a large bowl. Whisk in the rest of the milk and the vanilla. Remember that freezing will make the sweetness taste more muted, then add another small pinch of salt if you want it. Cover the bowl and chill the base until it is cold, thickened, and no warmer than 40 degrees F (4 degrees C), about 3 hours. If you need to move things along, use an ice bath; a stainless steel bowl will cool the mixture more quickly.
3. Freeze the base in an ice cream maker, following the instructions for your machine. While it churns, put a quart-sized container and a flexible spatula in the freezer. When the ice milk has turned thick and airy, stop the machine, then use the cold spatula to transfer it into the cold container. Eat it right away while it is soft, or press plastic wrap onto the surface, cover with the lid, and freeze until it is scoopable, about 4 hours. The exact timing will depend on the shape and material of the container.