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Vanilla ice cream

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

408K 59 4.0

Last modified on: November 6^th 2017

Keywords for this recipe:

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: 976 grams

Change these quantities to make: 400 ml 800 ml 1 litre 600 ml 2 litres 400 ml

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
30 min.	20 min.	17 min.	1 hour 7 min.

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,955 Kcal or 8,185 Kj	52 gr	176 gr	115 gr
98 %	20 %	17 %	17 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
200 Kcal or 837 Kj	5 gr	18 gr	12 gr
10 %	2 %	2 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg

How much will it cost?

For 800 ml : 7.04 €

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

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See all recipes that use it

Source

From Gaston Lenôtre.

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Cauliflower "moelleux" in ramekins, Canadian rice pudding, Potimarron and leek soup, Pear and chocolate tart with a hint of mint, Celeriac and mushroom gratin, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Rosemary steamed fish, Moist chocolate cake, Apricot blancmange, Langoustine gratin, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Warm apple feuillantines, Passion fruit jellies, Clafoutis "Marie-Antoinette", Chocolate eclairs, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Apple confectioner's custard, Blanquette of veal, Crème de foie gras, Paris-Brest, Chocolate eclairs, ... All

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