1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Vanilla ice cream

Name: Vanilla ice cream
Prep time: 50 min
Cook time: 17 min
Total time: 1 h 7 min
Yield: 800 ml
Cuisine: French
Ingredients: 500 ml whole milk; 100 g caster sugar; 2 vanillas pod; 6 egg yolks; 50 g caster sugar; 200 ml liquid cream; 1 egg white

Rediscover the full flavour of a real vanilla ice cream with this classical recipe.

458 K 4.0/5 (62 reviews)

1 hour 7 min. difficulté

Easy

7.15 €

800 ml

7 Ingredients

Last modified on: November 6^th 2017

For 800 ml, you will need:

1 500 ml whole milk
2 100 g caster sugar
3 2 vanillas pod
4 6 egg yolks
5 50 g caster sugar
6 200 ml liquid cream
7 1 egg white (optional)
Total weight: 980 grams

Times for this recipe

Preparation: 30 min.

Resting: 20 min.

Cooking: 20 min.

All in all: 1 hour 7 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 7 min.

Put 500 ml whole milk in a pan, add 100 g caster sugar, split 2 vanillas pod, 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 15 minutes.

Stage 2 - ⌛ 3 min.

Put 6 egg yolks in a bowl with 50 g caster sugar, mix with a maryse.

Stage 3 - ⌛ 2 min.

Pour hot milk onto egg-yolks while mixing.

Clean the pan.

Stage 4 - ⌛ 2 min.

Pour back the mix in the cleaned pan, through a strainer.

Stage 5 - ⌛ 10 min.

Put the pan over low heat, and thicken while stirring continuously using a maryse.

Stage 6

If you use a thermometer, stop when temperature reaches 85°C or 185°F.

The important goal is to avoid mix from boiling, but slowly thicken it.

Stage 7 - ⌛ 3 min.

As soon as mixture thickens, remove from heat, add cold 200 ml liquid cream and mix well.

Stage 8 - ⌛ 20 min.

Cool by placing bowl in cold water, stirring from time to time.

Keep in the fridge covered with plastic film.

Ideally, you should let stay the mixture for several hours, or a night, to let all the flavours and aromas of vanilla do their job.

Stage 9 - ⌛ 20 min.

Put in the ice cream maker 30 minutes before serving.

Stage 10

Tip: This is not absolutely necessary, but your ice cream will be better, lighter, if you add, 1 or 2 minutes before the end, and egg white roughly beaten in the ice cream maker.

Remarks

Before pouring the mixture in the ice cream maker, you can pour it throught a fine strainer, to remove any remaining small bits.

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.

Keeping: Several weeks in the freezer.

Source: From Gaston Lenôtre.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	180 RDI=20 %	120 RDI=20 %	1,960 RDI=100 %	8,190 RDI: 100 %
Per 100 g	5 RDI=2 %	20 RDI=2 %	10 RDI=2 %	200 RDI=10 %	840 RDI: 10 %

Possible allergens in this recipe: milk, egg

How much will it cost?

For 800 ml : 7.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 6

Poire Belle Hélène

Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.
96 K4.7 20 min.

Baked Alaska

The name may be odd, but Baked Alaska is an elegant dessert. The core of this version is a "sandwich" of vanilla ice cream and blackcurrant sorbet between 2 layers of sponge soaked in rum-flavoured syrup. This is then covered in a layer of meringue and put in a very hot oven for just a few minutes...
76 K4.3 6 hours 50 min.

Profiteroles

Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
330 K 14.5 1 hour 35 min.

Little caramelized peach tarts

This is an elegant summer dessert: a thin base of puff pastry, topped with caramelized peach slices. For a delicious contrast of hot and cold, serve with the reduced caramel and citrus sauce poured over over hot and, at the last minute, a scoop of vanilla ice cream on top, .
71 K3.8 1 hour 15 min.

Ice-cream Vacherin

Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work...
197 K4.5 8 hours 45 min.

This recipe uses (among others)

Other recipes you may also like

Leavened bread

It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.

May 23^th 20171.24 M 23.8 6 hours 30 min.

Rillettes stuffed mushrooms

In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon.

May 10^th 202353 K3.8 60 min.

Gingerbread

Maybe this recipe will bring back memories.

February 21^th 2011302 K4.2 1 hour 4 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

December 31^th 20111.69 M 74.3 4 hours 40 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .

July 4^th 2018352 K4 2 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.