Vanilla ice cream

Rediscover the full flavour of a real vanilla ice cream.

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Desserts
Ice-cream and sorbets


Pear sorbet

For400 ml 800 ml 1 litre 600 ml 2 litres 400 ml

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For 800 ml, you will need:

Nutritional information:

Whole recipe

Calories

1949

97%

Proteins

51g

20%

Carbohydrates

176g

17%

Fats

115g

17%

Per 100 g

Calories

200

10%

Proteins

Carbohydrates

18g

Fats

12g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 42 min.
Resting : 55 min.
Cooking : 10 min.
Start to finish : 1 hour 47 min.

Preservation : Several weeks in the freezer.

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How much will it cost?

For 800 ml : 7.04 €

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Step by step recipe:

Put the 50 cl milk in a pan, add 100 g sugar. Split vanilla pods, scrape the inside to get all the black grains, and add them to milk. Bring to the boil, remove from heat, cover and leave infuse for 30 minutes.
Put the 6 egg-yolks in a bowl with the remaining 50 g sugar.
Beat briefly, just enough to mix sugar and egg-yolks well. Note: Contrary to what many people think, it's not necessary to beat egg-yolks and sugar to white stage, because it produces a froth that you must later remove.
Pour milk onto egg-yolks while beating.
Leave to stand 5 minutes, then remove all froth on the surface.
Pour back in the pan over low heat, and thicken while stirring continuously using a maryse. If you use a thermometer, stop when temperature reaches 85°C or 185°F.
As soon as mixture thickens, remove from heat, add 20 cl cream and mix well. Pour the mixture throught a fine strainer (to remove any bits) into a bowl.
Cool by placing bowl in cold water, stirring from time to time. Keep in the fridge covered with plastic film.
Put in the ice cream maker 30 minutes before serving.

Remarks:

This recipe is the basis for many other ice-cream recipes like chocolate, pistachio, coffee, etc.

You can also have a look at the page dedicated to ice creams and sorbets.

Recipes which use it: 2


Profiteroles	Peach Melba

Source:

From Gaston Lenôtre.

Last modified on: February 21^th 2011

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