Vanilla Ice Cream
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12 rates
Preparation : 20 min
Cooking : 0 min
Total time : 2 h 20 Rest : 2 h
4 people
300 ml whole milk
150 ml single cream
1 vanilla pod
4 egg yolks
100 g caster sugar
Tips
You can add a few saffron threads into the cream while it is cooking: it is fantastic!
RECIPE STEPS
1
Pour the milk and the cream into a saucepan, split the vanilla pod and scrape out the seeds.
Add the vanilla pod and seeds into the milk and bring to the boil.
- 300 ml whole milk
- 1 vanilla pod
- 150 ml single cream
2
In a separate bowl, whisk the yolks and the sugar until the mixture turns white.
Gradually pour in the boiling milk, whisking continuously, and return everything to the saucepan.
- 4 egg yolks
- 100 g caster sugar
3
Cook gently until the surface foam disappears and it is thick enough for a finger mark to remain visible on the back of your spatula (around 85°C).
4
Remove the vanilla pod and pour the custard into a bowl.
5
Cover with cling film and leave to chill for 1 to 2 hours in the fridge.
6
Pour the mixture into the Gelato Expert and run the artisanal ice cream mode.
7
Serve immediately or transfer into a container to store in the freezer (-15°C).
3 comments
don16405
Better than shop bought
pamelag
it is very easy to curdle this recipe. first attempt I probably heated the custard to quickly; second attempt I heated it very slowly over a very low heat and it still curdled. Followed recipe ingredients precisely so not sure what’s wrong. very frustrating - and a big waste of cream and expensive vanilla pods
Response from the Magimix team:
Thanks for your feedback. To help prevent curdling, whisk constantly and heat gently until the custard coats the back of a spoon.
does not say when to add the cream