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Vanilla ice cream

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

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

458 K 4.0/5 (62 reviews)734724

Duration

1 hour 7 min.

Difficulty

Easy

Last modified on: November 6^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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

Times for this recipe

Preparation

30 min.

Resting

20 min.

Cooking

20 min.

All in all

1 hour 7 min.

Preparation 30 min.

Resting 20 min.

Cooking 20 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 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.

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.

Keeping: Several weeks in the freezer.

Source: From Gaston Lenôtre.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=6 %	18 g RDI=5 %	11 g RDI=12 %	200 kcal RDI=7 %	839 kJ RDI=7 %
Whole recipe	52 g RDI=59 %	176 g RDI=49 %	115 g RDI=116 %	1,955 kcal RDI=72 %	8,186 kJ RDI=72 %

Whole recipe

Possible allergens in this recipe: milk, egg

How much will it cost?

For 800 ml

7.05 €

Per Vanilla ice cream

0.05 €

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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