Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
447 K 4.0/5 (62 reviews)
1 hour 7 min.
Easy
800 ml
7 IngredientsLast 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: 980 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 20 min.
Cooking: 20 min.
All in all: 1 hour 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
Keeping: Several weeks in the freezer.
Source: From Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 180 RDI=20 % | 120 RDI=20 % | 1,960 RDI=100 % | 8,190 RDI: 100 % |
| Per 100 g | 5 RDI=2 % | 20 RDI=2 % | 10 RDI=2 % | 200 RDI=10 % | 840 RDI: 10 % |
How much will it cost?
- For 800 ml : 7.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 6
Baked Alaska
The name may be odd, but Baked Alaska is an elegant dessert. The core of this version is a "sandwich" of vanilla ice cream and blackcurrant sorbet between 2 layers of sponge soaked in rum-flavoured syrup. This is then covered in a layer of meringue and put in a very hot oven for just a few minutes...
63 K4.3 6 hours 50 min.
Little caramelized peach tarts
This is an elegant summer dessert: a thin base of puff pastry, topped with caramelized peach slices. For a delicious contrast of hot and cold, serve with the reduced caramel and citrus sauce poured over over hot and, at the last minute, a scoop of vanilla ice cream on top, .
60 K3.8 1 hour 15 min.
Peach Melba
Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped...
133 K3.9 2 hours 20 min.
Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work...
183 K4.5 8 hours 45 min.
Poire Belle Hélène
Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.
85 K4.7 20 min.
This recipe uses (among others)
Whole milk
Like these other recipes: Lime confectioner's custard (pastry cream), Cheese Soufflé, Cramique, Italian hot chocolate , Cream of cauliflower soup with smoked haddock , ... See them all 67
Liquid cream
Like these other recipes: Green beans and potatoes with Morbier cream sauce, Paris flan filling, Sliced veal with leeks and mushrooms, Mushrooms on toast, French style, Eggs en Cocotte à la Française, ... See them all 170
Caster sugar
Like these other recipes: Rum babas, Soft fruits in sabayon, Santiago Cake, Quince compote, Caramelised apple pie, ... See them all 360
Egg yolk
Like these other recipes: Crème de foie gras, Clementine confectioner's custard, Hazelnut and orange cake, Fresh mint ice-cream, Butter cream, ... See them all 74
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020343 K5 1 hour 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017425 K3.5 15 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...October 20th 2012785 K 43 25 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.July 9th 2018421 K4.8 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 7 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.