Vanilla ice cream


Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
433 K 4.0/5 (62 reviews)
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Last modified on: November 6th 2017
For 1 litre 600 ml, you will need:

Change these quantities to make:
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?
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Step by step recipe


Stage 1 - 7 min.
Vanilla ice cream
Put 1 litre whole milk in a pan, add 200 g caster sugar, split 4 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 12 egg yolks in a bowl with 100 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 400 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.
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 recipe90 RDI=40 %340 RDI=30 %110 RDI=20 %2,720 RDI=140 %11,380 RDI: 140 %
Per 100 g5 RDI=2 %20 RDI=2 %7 RDI=1 %180 RDI=9 %730 RDI: 9 %
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 1 litre 600 ml : 12.50 €

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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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