Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
306,9754.2/5 for 43 ratings
Last modified on: November 6th 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: 1,006 grams
How long does it take?
Time required for this recipe:
Keeping: Several weeks in the freezer.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 30 min. | 20 min. | 17 min. | 1 hour 7 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 7 min.
Put 500 ml whole milk 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.
Bring to the boil, remove from heat, cover and leave infuse for 15 minutes.
Stage 2 - 3 min.
Stage 3 - 2 min.
Pour hot milk onto egg-yolks while mixing.
Clean the pan.
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.
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.
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.
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.
Nutritional information
How much will it cost?
- For 800 ml : 7.13 €
Recipes that use this recipe: 5
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Source
From Gaston Lenôtre.More recipes?
This recipe uses (among others) | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Fresh mint ice-cream, Elsa's Comtoise galette, Cheese Soufflé, Chocolate cream with a crunch, irish coffee mousse, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Vegetable clafoutis, Smoked eggs, Vegetable rosette tart, Flaked almond tart, Strawberry, kiwi and mascarpone verrines, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, Panettone, Gâteau Basque , Lemon and grated apple tart, New tiramisu, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Steamed leeks with morel sabayon, Lemon Confectioner's Custard, Tagliatelle and courgette spaghetti, carbonara style, Apple confectioner's custard, Cannelés, ... All |
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