Vanilla Ice Cream

Vanilla Ice Cream

Recipe by : Magimix
★ ★ ★ ★ ☆ 46 rates
Preparation : 20 min
Cooking : 5 min
Total time : 6 h 25
Rest : 6 h
6 people

300 ml whole milk

150 ml single cream

1 vanilla pod

4 egg yolks

100 g caster sugar

Tips

Using the same ice cream base, you can let your imagination run free by replacing the vanilla pod with almonds, pistachios, hazelnuts...

RECIPE STEPS
1
Pour the milk and cream into a saucepan. Split the vanilla pod lengthwise and scrape the seeds out with the tip of a knife. Add the vanilla seeds and the pod into the saucepan. Bring the mixture to a boil.
  • 300 ml whole milk
  • 150 ml single cream
  • 1 vanilla pod
2
In a large bowl whisk the egg yolks and sugar together. Slowly pour the hot vanilla-milk over the egg-sugar mixture, stirring gently as you pour.
  • 4 egg yolks
  • 100 g caster sugar
3
Transfer the combined mixtures back to the saucepan and simmer over a low heat, stirring constantly, until the mixture thickens and coats the spoon.
4
Remove the mixture from the heat and pour it into a bowl. Remove the vanilla pod and chill in the refrigerator for 4 to 6 hours.
5
When the mixture is cold, turn on your ice cream maker. Pour the mixture through the opening. Freeze-churn for 20‑30 minutes, until the mixture reaches the desired consistency.
6
Serve your ice cream immediately or pour it into a container to store in the freezer.

MagimixMike

I made the custard in the Cook Expert, substituting the Vanilla Bean with a generous squirt of Vanilla Bean Paste. I added all ingredients to the Metal Bowl and ran EXPERT / 10 min / Speed 4 / 86 C. When churned in the Gelato Expert the result was smooth and creamy. Everyone at my dinner party loved it an compared it favourably with a well known premium brand of ice cream.

johannahersey

thanks MagimixMike for the tip! Really good way to make the custard. 👍

SusanSusanSusan

This is the most delicious ice cream I’ve ever eaten. Made with gold top milk and a whole fresh vanilla pod, exactly as per the recipe. Devine. Also easy to make the custard the day before and machine freeze while serving a main course.

Cotswold Claire

lovely !

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