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Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
464 K 4.0/5 (62 reviews)734724
Last modified on: October 17th 2026
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 10 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
Step 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.
Step 2 - ⌛ 3 min.
Step 3 - ⌛ 2 min.
Pour hot milk onto egg-yolks while mixing.
Clean the pan.
Clean the pan.
Step 4 - ⌛ 2 min.
Pour back the mix in the cleaned pan, through a strainer.
Step 5 - ⌛ 10 min.
Put the pan over low heat, and thicken while stirring continuously using a maryse.
Step 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.
Step 7 - ⌛ 3 min.
As soon as mixture thickens, remove from heat, add cold 200 ml liquid cream and mix well.
Step 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.
Step 9 - ⌛ 20 min.
Put in the ice cream maker 30 minutes before serving.
Step 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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 5 g RDI=8 % | 18 g RDI=7 % | 12 g RDI=16 % | 200 kcal RDI=10 % | 836 kJ RDI=10 % |
| Whole recipe | 51 g RDI=78 % | 176 g RDI=67 % | 115 g RDI=158 % | 1,949 kcal RDI=97 % | 8,161 kJ RDI=97 % |
How much will it cost?
For 800 ml
7.05 €
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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This recipe uses (among others)
Whole milk
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Liquid cream
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Caster sugar
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