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Vanilla ice cream

Vanilla ice cream

Preparation : 20 min Resting : 4 hr
Cooking : - Equipment :
Difficulty :
Rating :
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Serves 10-15 scoops :
300 ml whole milk
150 ml whipping cream
1 vanilla pod
4 egg yolks
100 g caster sugar
1Pour the milk and cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the mixture using the tip of your knife. Add the pod and bring to the boil.
2Beat the egg yolks and sugar together in a bowl.
3Pour the hot milk and cream onto the egg mixture while continuing to beat.
4Return to the saucepan and simmer, stirring continuously, until the mixture thickens and coats the back of your spoon.
5Remove from the heat, pour into a large bowl, remove the vanilla pod and chill for 4‑6 hours in the fridge.
6Once the mixture is thoroughly chilled, switch your ice cream maker on. Pour the mixture in through the opening. Freeze-churn for 20‑30 minutes, until the mixture reaches the desired consistency.
7Serve your ice cream straightaway, or store in your freezer in a suitable container.
Chef’s tip

you can use this ice cream base with many other flavours besides vanilla (almonds, pistachios, etc.).


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