Vanilla Ice Cream

img

By Darren Purchese

A very simple version of the classic vanilla ice cream, this version is very accessible and can be made and churned at home. It works well for small quantities or for you to churn to order/serve. Due to the lack of ice cream stabilisers in this custard the ice cream will go pretty hard in the freezer so try to make what you need and eat just that.

Add this recipe to your repertoire to help you build dishes with different components. See our Peach Melba dessert for an example of using component recipes to build dishes.

* Tip: You can make the ice cream base up to four days in advance but try to churn the ice cream on the day of serving to achieve the best possible result.

** Tip: Add some fresh grated ginger to the warm base and leave to infuse for an hour before straining for a warming ginger and vanilla ice cream twist.

Time

1

hour

30

minutes

Degree of Difficulty

Easy

Save

2

Portions

6
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
250 ml milk
200 ml cream, thickened
2 whole vanilla pod, seeds scraped
100g caster sugar
100g egg yolks, (approx. 5 large egg yolks)
1

To make the custard… place the milk and the cream into a saucepan with the vanilla seeds and scraped pods. Bring to a simmer and remove from the heat, set aside. Remove the scraped pods. In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale. Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk. Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula or wooden spoon. Place the pan back onto a low to medium heat and stir constantly while cooking the ice cream base to 82°C, use a digital thermometer to accurately check the temperature.

 

2

To cool… remove the custard from the heat and strain it through a sieve pour into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly to achieve this.

 

3

Churn… once cool churn in an ice cream machine. Store the ice cream in the freezer until needed to serve.

 

1
0 hours 0 minutes

To make the custard… place the milk and the cream into a saucepan with the vanilla seeds and scraped pods. Bring to a simmer and remove from the heat, set aside. Remove the scraped pods. In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale. Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk. Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula or wooden spoon. Place the pan back onto a low to medium heat and stir constantly while cooking the ice cream base to 82°C, use a digital thermometer to accurately check the temperature.

2
0 hours 0 minutes

To cool… remove the custard from the heat and strain it through a sieve pour into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly to achieve this.

3
0 hours 0 minutes

Churn… once cool churn in an ice cream machine. Store the ice cream in the freezer until needed to serve.

Recipe Tags basics, frozen, vanilla