Vanilla Sherbet

7 tablespoons milk7 tablespoons water3 tablespoons sugar1 tablespoon corn syrup 1/2 vanilla bean, split, seeds removed and set asideIn saucepan combine milk, water, sugar, corn syrup and vanilla bean seeds. Bring to a simmer over medium-high heat and remove from heat. Let mixture steep for at least 3 hours or up to 8 hours.Strain mixture through a fine mesh sieve and transfer to an ice cream machine and process according to manufacturer's suggestions. Transfer to a container and store until needed.If you don't have an ice cream maker, transfer strained ingredients to a shallow dish and place in freezer. Every 30 minutes or so remove the mixture and stir it with a fork. Return to freezer. Repeat until mixture is at serving consistency.Serves four.Chef Mark Bosanac, Spartan Terrace Restaurant, Elgin