Vanilla Ice Cream
Soft and creamy Vanilla ice cream

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Vanilla Ice Cream

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Ingredients

Adjust Servings:
250g/ 1 cup whole milk
A pinch of salt
120g/ ½cup granulated sugar
1 bean split lengthwise Vanilla bean or obe tsp. of vanilla paste
500g/ 2 cups Heavy Cream
5 large egg yolk
1 tsp. Vanilla extract

Nutritional information

50g
serving size
68
Calories
4.2g
Total Fat
2g
Saturated
14mg
Cholesterol
5g
Sugars

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Features:
  • 24hrs
  • Dairy
  • Eggs
  • Gluten Free
  • Vegeterian

Ingredients

Directions

Share

If I had to divide the population of the world into 2 equal parts I would say that half are chocolate ice cream fans and half are vanilla ice cream lovers.

Yes, you can be a fan of both but everybody has its preference, I’m leaning towards the vanilla myself, but a good chocolate ice cream is something I can’t refuse as well.

vanilla ice cream

Vanilla ice cream guidelines

In general, I would say that the room for creativity in this ice cream is pretty small, when making the vanilla base, the additions however can add extra value of course but the base remains the same.

The idea is to make a custard with the cream, milk and eggs yolks which will be the base, the only thing you can affect is how rich you want the ice cream to be, meaning how much egg yolks and cream you would like to put in the ice cream mixture.

I use a combination of 2:1, heavy cream to milk in order to get to correct balance for this ice cream and 5 egg yolks.

If you want a richer texture with an intense yellowish color go for 8 egg yolks, sometime I make a rich vanilla ice cream when I want to impress my friends but for daily consuming I go with the 5 yolks recipe, isn’t this recipe high enough with fat already?

vanilla ice cream

Alcohol

Adding alcohol to the vanilla ice cream is a must in my opinion, the alcohol is sharpening the flavors of every ice cream but in the vanilla case it just makes the difference so don’t skip it.

You can choose your favorite booze, I use dark rum because it complements the vanilla flavor but brandy, bourbon or any good whiskey for that matter will be fine and will compliment this flavor. I don’t use vodka for vanilla ice cream because the natural flavor of the vodka is pretty neutral and I’m looking for the sweeter and darker liquors to intensify and pair with the vanilla flavor.

 

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Steps

1
Done
1 hour

infuse flavors

In a small saucepan on medium heat, place the milk, sugar and salt . scrape the vanilla bean (and throw the pod into the milk for extra flavor) or add the vanilla paste.
Bring into a soft boil and remove immediately from heat.
Let the mix infuse for 1 hour.

2
Done
7 minutes

starting the ice cream

Set a large bowl with ice water, and a smaller bowl in it.
Pour the cream into the smaller bowl and set a strainer above it.
Rewarm the milk, not more than 75°c/170°F and place the egg yolks in a separate bowl, scramble them a bit.
Pour the warm milk slowly into the egg yolks while whisking constantly and pour back the mixture of the egg yolks and warm milk into the saucepan.
Reduce heat to low, constantly whisk until the mix is showing resistance and a custard forms up.

3
Done
2 minutes

finishing the ice cream base

Strain the custard into the cream (which is in a bowl inside the ice bath) and whisk until cools down completely.
Cover the mix and place in the fridge for a minimum of 4 hours, preferably overnight.

4
Done
40 minutes

churn the ice cream

Churn the ice cream according to manufacturer's instructions, place in a sealed container and freeze.

Yaron Kimhi

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession. when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

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