Creamy, rich, and bursting with vanilla flavor, this ultimate vanilla ice cream recipe is the perfect dessert for any occasion.
Whether you have an ice cream machine or prefer to make it by hand, this guide has you covered. Let’s dive into the art of crafting the perfect scoop!
<h3>Ingredients</h3>
- 284ml carton double cream
- 300ml full-fat milk
- 115g golden caster sugar
- 1 vanilla pod
- 3 large free-range egg yolks
- Lots of ice cubes
<b>Nutrition (per scoop):</b>
<b>kcal:</b> 269
<b>Total-Fat:</b> 21g
<b>Saturates:</b> 12g
<b>Carbs:</b> 18g
<b>Sugars:</b> 15g
<b>Fibre:</b> 0g
<b>Protein:</b> 3g
<b>Salt:</b> 0.1g
<h3>Method</h3>
<b>Step 1: Prepare the Canister</b>
Place the ice cream machine’s canister in the freezer a day before making the ice cream. On the next day, pour the cream and milk into a medium heavy-based pan, and add half the sugar. Slit the vanilla pod lengthwise, scoop out the seeds, and add them to the cream mixture. Cut the pod into three pieces and drop them into the pan.
<b>Step 2: Heat and Infuse</b>
Heat the cream and milk mixture over low heat, stirring occasionally, until it’s nearly boiling—look for small bubbles around the edges. Remove from heat and let it sit for 30 minutes to infuse the vanilla flavor.
<b>Step 3: Beat the Egg Yolks</b>
In a bowl, whisk the egg yolks with the remaining sugar using an electric hand mixer for about 2 minutes. The mixture should thicken, become pale, and form thick ribbons when the beaters are lifted. Scoop out 125ml of the cream mixture and whisk it into the yolks to temper them. Reheat the remaining cream until it’s just about to boil, then stir in the egg yolk mixture.
<b>Step 4: Cook the Custard</b>
Return the pan to low heat and stir continuously with a wooden spoon for 8-10 minutes, until the custard thickens enough to coat the back of the spoon. Be careful not to let it boil; if bubbles start to appear, remove the pan immediately to avoid curdling.
<b>Step 5: Cool the Custard</b>
Pour the custard into a heatproof bowl and place it in a larger bowl filled with iced water to cool. Stir occasionally to prevent a skin from forming. Once cooled, refrigerate the custard for 3-4 hours, or preferably overnight, until it’s thoroughly chilled.
<b>Step 6: Churn the Ice Cream</b>
If using an ice cream machine, get it running and remove the vanilla pod pieces from the custard. Slowly pour the cold custard into the machine and churn for 10-30 minutes, depending on your machine. The ice cream will likely be soft, so transfer it to a plastic container, cover with cling film and a lid, and freeze for at least 3 hours.
<b>Step 7: Making It by Hand</b>
If making by hand, heat the milk, vanilla, and half the sugar in step 1, skipping the cream. At the start of step 6, whip the cream until light and floppy, then fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as described above.
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<b>Tip:</b> Always remove the ice cream from the freezer 15 minutes before serving for the perfect scoop!
Enjoy your ultimate vanilla ice cream as is or pair it with your favorite toppings for an unforgettable dessert experience!
