Ice cream is one of many people favourite foods. This can be enjoyed as a tasty desert, to accompany puddings and cakes, as one of the most luscious comfort foods or as a cool down o a hot, sunny day. There are many flavours that are simply fantastic. Today we are going to concentrate o classic vanilla using a simple yet tasty recipe using an egg custard-like base, that you should be able to do at home. As we like ice cream so much, we will continue to add more and more recipes for you to try.
Think amount the number of times that you can be a culinary here by creating delicious vanilla ice cream for everyone to enjoy. Just follow the simple five steps below.
Unlike many shop-bought ice creams, this recipe utilises the yolks of eggs to thicken the mixture. You can try using different amounts of egg yolk. The more egg yolk, the thicker and more custard like the ice cream will be. Fewer yolks tends to produce a lighter mixture that can be ‘fluffed’. Personally, like fewer yolks for a summer cool-down recipe and more yolks for indulgent ice cream to compliment a sticky chocolate cake.
Firstly, before you start to create the ice cream mixture, get a thick bowl, suitable for the freezer and freeze it in advance. If the bowl used to create the ice cream is not cold enough, the ice cream may not churn correctly and a runnier mixture may form near the edges, which once frozen may set much harder than the rest of the ice cream.
Make the Best Ice Cream Step 1
Warm some milk and cream in a large, safe pan. Add one or two vanilla pods according to how strong you like the vanilla flavour. You can also add a little cinnamon at this stage, but be careful not to add too much, a little sprinkle will be enough. You may also like to add half a teaspoon of ground vanilla beans (check they are suitable for ice cream). The vanilla beans will add a classic look as well as add to the taste. If you add the beans, try just one vanilla pod for your first attempt so that the mixture is not over-flavoured. On repeat attempts, experiment to suit your taste. You can also add other flavourings and spices at this stage to create different treats. Warm to about 125-160 degrees Fahrenheit (approximately 50-70 degrees Celsius). The pan must be large enough to take all the ice cream mixture (but obviously not oversized).
Make the Best Ice Cream Step 2
Mix eggs and sugar together in a large, safe bowl. We recommend using a spoon or fork at first and then a sturdy whisk once the mixture begins to come together.
Make the Best Ice Cream Step 3
Slowly (spoon by soon) add the milk and cream from the pan. After each spoon, give the mixture a stir. If you add too much warm milk at once, the eggs may curdle as they begin to cook. Adding small amounts of the warm milk/cream, then stirring, will keep the overall temperature down and prevent this from occurring. Adding this way is part of ‘tempering’ process. If necessary, allow the pan containing the flavoured milk/cream mixture to cool for a couple of minutes before adding the milk/cream mixture.
Make the Best Ice Cream Step 4
Once all the milk/cream has been added, transfer the whole mixture back to the pan used to warm the milk. Once all the mixture is in the pan, heat gently, but enough to cook the eggs/make safe for approximately 8 to 10 minutes. We recommend using a low to medium heat and then adjusting according to what is necessary (very difficult to predict how individual hobs and pans will behave!).
Make the Best Ice Cream Step 5
After heating as in Step 4, pour this mixture through a sieve with a relatively large mesh (or a colander with relatively fine holes) into the bowl that you had frozen previously. Allow the sieve to trap the vanilla and just discard at this stage. Allow this to cool completely (an hour or two), then refrigerate for an hour, then place in the freezer. Once frozen, consume within a week.
The above mixture should use the approximate amount of ingredients below. Add more or less cream to suit your taste and add more or less yolks as explained.
- 1.5 cups (approx. 350ml) of whole milk
- 1.5 cups (approx. 350ml) of double cream. You can whip this with a folk slightly before starting, but do not make too thick)
- One vanilla pod (ensure suitable for adding to ice cream)
- Some other favours as desired (vanilla beans, cinnamon, a dash of rum if you can have alcohol, a pinch of salt, other spices etc.). Any appropriate flavourings should be added to the milk and cream mixture whilst heating. Make sure that you do not ignite any alcohol inadvertently and get emergency services immediately if anything goes wrong.
- 6oz (approx. 170g) of sugar
The above recipe is for information and inspiration only. Alter as needed. Ensure that ingredients used are suitable for purpose and are suitable for those who will be served. Be aware of any allergies.