Ice cream

Ok, so Jake is giving me crap for not posting in a while. Here is the recipe for the ice cream I made last thursday. This was my first time so I made 2 batches; one cinnamon and the other vanilla. I used a compromise between 2 different recipes, one of which was from the Professional Chef. I love that book. They actually turned out pretty good, but I still think it could use some work. I think churning has a lot to do with it.
I'll give you the recipe for a basic vanilla. You can scale down (or up) as desired.
For ~1.4 L You need:
16oz/480ml milk
16oz/480ml heavy cream
~200-300g sugar (I'm not yet sure what the magic number here is)
a vanilla bean, split and scraped (or use vanilla extract since no one has vanilla beans)
28g glucose syrup (I don't know what this is or where you get it so I just increased the sugar. The range I've given will definitely work. For your info, I went on the high side of the range the 1st time. I think I can stand to scale back a little, but it is good. If using the syrup, add it at the beginning with the first ingredients.)
1-2 good pinches of salt
10-12 egg yolks (the PC said 15. the other recipe said 6. The eggs have a lot to do with the texture so I would put more than six, but I think 15 might be a little excessive. I also have no idea what to do with that many egg whites.)

How do you do it?
It's all about making the cream. Heat the milk, cream, 1/2 the sugar, salt and the vanilla bean pod and seeds in a saucepan on medium heat. If using vanilla extract, hold until just before you strain the cream.
Stir the mixture constantly for about 10 minutes.
Cover and remove from heat. Let it steep for 5 minutes.
While the cream steeps, mix the egg yolks with the rest of the sugar.
You'll need to temper the egg mixture with the hot cream before adding it to the saucepan. This is so the eggs don't scramble when you add them to the pan.
Add a few spoonfuls of the cream to the egg mixture and whisk rapidly. Slowly add more of the cream until you've mixed about 1/3 of it with the egg mixture.
Remove the vanilla bean and add the egg mixture to the saucepan.
Return the pan to medium heat and stir constantly to keep from scorching for about 5 minutes.
The consistency of the cream is more important than time. Keep simmering on medium heat and stirring constantly til it thickens. The cream is ready when it coats the back of a wooden spoon and the lines stay straight when a finger is drawn through it.
If using vanilla extract, add a good bloop of it just before it looks like it has reached the correct thickness.
Strain through a fine strainer into a metal container over an ice bath.
Stir occasionally til it reaches ~40 F, ~1 hr.
Cover and refrigerate for at least 12 hours.
If you've got an ice cream machine then process the cream as directed and freeze. This will help incorporate air into the cream making it light and fluffy, and also adding volume to it. It will also give it a deliciously smooth consistency. As it freezes, water ice crystals will form. The churner will keep these crystals at a minimum size so that the cream has a homogenous texture to it. I highly recommend the churner if you can get one. Hand churning just doesn't even compare.
Conversely, churn as well as you can by hand and place in the freezer. Churn every 1.5 to 2 hrs for 4-6 hrs til frozen.
IF you don't feel like waiting that long to have ice cream you can put the cooled cream from the ice bath straight into the freezer and start churning every 1-2 hrs. THis won't hurt the flavor at all, but it will affect the texture. It will still take 4-6 hrs to freeze. I prefer to just make the cream the night before, put it in the fridge and start freezing/churning when I get home from school/work.

For cinnamon ice cream:
Add 2-3 cinnamon sticks (if you're in Augusta I've got plenty) and a couple pieces of lemon rind with the milk, cream, and sugar at the beginning. Leave in until you strain the cream. Also add a couple of pinches of ground cinnamon to the egg mixture.

For chocolate ice cream:
add some chocolate. duh.
But seriously, just melt some chocolate and, once again, add it just before straining.

Coffee ice cream?
Substitute ~2 oz/57g coarsely ground coffee for the vanilla bean.

Once again, sorry we don't have pics. Our roommate's camera needs to be charged.