Name: Homemade Vanilla Ice Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 625 ml (2 1/2 cups)
Ingredients: 4 egg yolks; 1/2 cup (125 ml) sugar; 1 cup (250 ml) milk, hot; 1 cup (250 ml) 35% cream, hot; 1 vanilla bean, split in half lengthwise

Ingredients

4 egg yolks
1/2 cup (125 ml) sugar
1 cup (250 ml) milk, hot
1 cup (250 ml) 35% cream, hot
1 vanilla bean, split in half lengthwise

Preparation

In a bowl or the upper part of a double boiler, off the heat, whisk together the egg yolks and sugar until it lightens. Whisk in the milk, cream, vanilla pod and seeds removed from the pod with the tip of a knife.
Cook in the double boiler, stirring with a wooden spoon, for about 15 minutes or until the preparation coats the back of the spoon. Remove the vanilla pod, cover and chill the custard in the refrigerator.
If you work with an ice cream machine, process the mixture according to the manufacturer's instructions. Freeze (about 45 minutes).
If you do not have ice cream maker, pour the mixture into a large shallow dish and freeze for 2 hours. Stir and freeze again for 1 hour. Process the ice cream in a food processor and return to the freezer until serving.

Note from Ricardo

Variation on a theme

For all three variations, follow the above instructions, with some differences.

Raspberry Ice Cream (or other berries). Increase the amount of sugar to 180 ml (3/4 cup) and add 375 ml (1 1/2 cups) strained (to remove the seeds) raspberry puree to the cooled custard. Process or freeze as above.

Mango and Vanilla Ice Cream. Increase the amount of sugar to 180 ml (3/4 cup) and add 375 ml (1 1/2 cups) fresh mango puree to the cooled custard. Process or freeze as above.

Pineapple Vanilla ice cream. Increase the amount of sugar to 180 ml (3/4 cup) and add 375 ml (1 1/2 cups) fresh pineapple puree to the cooled custard. Process or freeze as above.

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Homemade Vanilla Ice Cream

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

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