Vanilla Ice Cream
User Reviews
5
Vanilla Ice Cream
Description
This Vanilla Ice Cream recipe creates a rich and smooth frozen treat using a cooked custard base. Heavy cream is combined with a custard made from egg yolks, sugar, milk, and vanilla extract or bean paste. The milk is gently heated and tempered into the yolks to prevent curdling, then cooked until thick enough to coat the back of a spoon. After straining into the cream, the mixture is chilled for several hours to develop flavor and ensure proper texture.
The chilled custard is then churned in an ice cream maker, incorporating air and developing a creamy, dense texture. The final ice cream offers a balanced sweetness and natural vanilla aroma, with the richness of eggs and cream giving smoothness and depth.
This method produces a classic vanilla ice cream suitable as a dessert on its own or as a companion to pies, cakes, and fruit. The use of vanilla bean paste adds subtle flecks and intensity to the flavor, enhancing the overall experience.
Ingredients
For key visual steps, refer to photos in the body of the post.
- 500 ml heavy whipping cream cold, at least 36% milkfat
- 6 large egg yolk
- 120 g granulated sugar
- 2 teaspoon vanilla extract high-quality
- 1 teaspoon vanilla bean paste optional, or vanilla bean pod
- pinch fine salt sea salt
- 250 ml milk whole
Instructions
- Pour the cold heavy cream into a large bowl or jar. Set aside.
- Separate 6 egg yolks from the egg whites and place the egg yolks into a heat-safe bowl. (Refrigerate or freeze the egg whites for later use).
- In a bowl, whisk together the egg yolks with sugar, vanilla extract, vanilla bean paste (if using), pinch of salt and set aside.
- Add the milk to a medium saucepan or pot and simmer over low heat until scalding hot.
- While whisking the egg mixture, gradually pour in the warmed milk (known as tempering the eggs).
- Pour the mixture back into the saucepan and cook over low-medium heat, until the custard thickens. When you can draw a line on the back of a spatula or wooden spoon, the ice cream mixture is ready.
- Pour the ice cream mixture through a sieve into the cold heavy cream.
- Give the mixture a stir and cover with a lid/plastic wrap.
- Place into the refrigerator to chill for at least 6-8 hours, or overnight.
- The next day, churn the ice cream according to your ice cream manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and place into the freezer.
- Freeze the ice cream for at least 6-8 hours, or until firm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 142mg | 47% |
| Sodium | 24mg | 1% |
| Potassium | 83mg | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 774IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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