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Vanilla ice cream

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

433 K 4.0/5 (62 reviews)

1 hour 7 min. difficulté

Easy

7.15 €

400 ml

7 Ingredients

Last modified on: November 6^th 2017

For 400 ml, you will need:

1 8.8 oz whole milk
2 1.8 oz caster sugar
3 1 vanilla pod
4 3 egg yolks
5 0.9 oz caster sugar
6 3.5 oz liquid cream
7 ½ egg white (optional)

Change these quantities to make:

400 ml 800 ml 1 litre 600 ml 2 litres 400 ml

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Times for this recipe

Preparation: 30 min.

Resting: 20 min.

Cooking: 20 min.

All in all: 1 hour 7 min.

When should you start or finish this recipe?

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 8.8 oz whole milk in a pan, add 1.8 oz caster sugar, split 1 vanilla 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 3 egg yolks in a bowl with 0.9 oz 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 3.5 oz 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.

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	30 RDI=10 %	90 RDI=8 %	60 RDI=9 %	980 RDI=50 %	4,090 RDI: 50 %
Per 100 g	5 RDI=2 %	20 RDI=2 %	10 RDI=2 %	200 RDI=10 %	840 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Egg

How much will it cost?

For 400 ml : 3.55 €

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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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