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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

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Vanilla ice cream

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

281,3534.2/5 for 42 ratings

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: 1,006 grams

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Measures:

How long does it take?

Fulfillment

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

Preservation:

Several weeks in the freezer.

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?

Work this out...

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.

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.

Nutritional information

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

How much will it cost?

For 800 ml : 7.13 €

Note : These prices are only approximate

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Recipes which use this 5

Source

From Gaston Lenôtre.

More recipes?

This recipe use (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Pistachio ice cream, Creamy plum and pear clafoutis, Chocolate cream with a crunch, irish coffee mousse, Panna cotta, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Rosemary steamed fish, Pan-baked hash brown (Hash-brown casserole), Tagliatelle and courgette spaghetti, carbonara style, Crusty cockle tart, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Framboisier, Oaty walnut cake , Candied grapefruit peel, Panettone, Pear charlotte, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Hollandaise sauce, Blackcurrant, vanilla and lime verrine , Fresh mint ice-cream, Key Lime Pie for Jeremy, Two-cheese quiche, ... All

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