Vanilla ice cream

Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
417K 62 4.0
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Last modified on: November 6th 2017

Keywords for this recipe:
For 800 ml, you will need:

Change these quantities to make: 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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Step by step recipe

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

Stage 3 - 2 min.
Vanilla ice cream
Pour hot milk onto egg-yolks while mixing.

Clean the pan.

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

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

Stage 6
Vanilla ice cream
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
As soon as mixture thickens, remove from heat, add cold 200 ml liquid cream and mix well.

Stage 8 - 20 min.
Vanilla ice cream
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
Put in the ice cream maker 30 minutes before serving.

Stage 10
Vanilla ice cream
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.
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.
Several weeks in the freezer.
From Gaston Lenôtre.
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
200 Kcal or 837 Kj5 gr18 gr12 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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This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Potimarron and celeriac autumn soup, Milk rolls, Rice pudding with fruit and nuts, Mint and chocolate cream, Lime confectioner's custard (pastry cream), ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy "terre et mer" pots, Involtinis, Panna cotta, Chocolate and vanilla crème brûlée, Flaked almond tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Quick bramble jelly, Corsican tarts, Naan, Confectioner's custard (Crème pâtissière, or French pastry cream), Sicilian Epiphany Pie, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Clementine Creamy, Little lemon biscuits, Chocolate cream, Crème brulée, Apple confectioner's custard, ... All
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