Vanilla ice cream


Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
328,2204.1/5 for 49 ratings
Grade this recipe:

Last modified on: November 6th 2017

For 800 ml, you will need:

Change those ingredients for: 400 ml 800 ml 1 litre 600 ml 2 litres 400 ml

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
30 min.20 min.17 min.1 hour 7 min.
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  • When will I finish if I start the recipe at a certain time?
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Keeping:

Several weeks in the freezer.

Step by step recipe


Stage 1 - 7 min.
Vanilla ice cream : Photo of step #1
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.
Vanilla ice cream : Photo of step #2
Put 6 egg yolks in a bowl with 50 g caster sugar, mix with a maryse.

Stage 3 - 2 min.
Vanilla ice cream : Photo of step #3
Pour hot milk onto egg-yolks while mixing.

Clean the pan.

Stage 4 - 2 min.
Vanilla ice cream : Photo of step #4
Pour back the mix in the cleaned pan, through a strainer.

Stage 5 - 10 min.
Vanilla ice cream : Photo of step #5
Put the pan over low heat, and thicken while stirring continuously using a maryse.

Stage 6
Vanilla ice cream : Photo of step #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.
Vanilla ice cream : Photo of step #7
As soon as mixture thickens, remove from heat, add cold 200 ml liquid cream and mix well.

Stage 8 - 20 min.
Vanilla ice cream : Photo of step #8
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.
Vanilla ice cream : Photo of step #9
Put in the ice cream maker 30 minutes before serving.

Stage 10
Vanilla ice cream : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,955 Kcal or 8,185 Kj52 gr176 gr115 gr
98 %20 %17 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
194 Kcal or 812 Kj5 gr18 gr11 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).

How much will it cost?

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Note : These prices are only approximate.

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Source

From Gaston Lenôtre.

More recipes?

This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Cream of cauliflower soup with smoked haddock , Lime confectioner's custard (pastry cream), Pistachio custard tart, Chocolate and vanilla crème brûlée, Elsa's Comtoise galette, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Cod loin with saffron, Artichoke hearts forestier , Penne with Mushrooms, Chicken Brussels pie, Crème de foie gras, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, Lemon and grated apple tart, Strawberry, kiwi and mascarpone verrines, Mouna, Shortcrust pastry (pâte brisée), ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Fresh mint ice-cream, Lime confectioner's custard (pastry cream), Eggs Comtoise, Confectioner's custard (Crème pâtissière, or French pastry cream), ... All

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