Real vanilla ice cream

Name: Real vanilla ice cream
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 1
Cuisine: Global
Ingredients: 500 milliliters full-fat milk; 300 milliliters pot double cream; 1 vanilla pod; 5 larges egg yolks (freeze the whites for next time you want to make meringue - see tips below); 140 grams golden caster sugar

Real vanillan ice cream takes approximately 3 hours from beginning to end. This recipe covers 42% of your daily requirements of vitamins and minerals. This dessert has 2157 calories, 36g of protein, and 151g of fat per serving. This recipe serves 1. It is perfect for Summer. A mixture of egg yolks, pot double cream, golden caster sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Users who liked this recipe also liked Vanillan ice cream (plus a coffee and vanillan ice cream dessert), Vanilla Sugar Cookie Dough Ice Cream and Ice Cream Maker Giveaway, and Real Deal Strawberry Ice Cream.

Instructions

Put the milk and cream in a saucepan. Slit the vanilla pod down its length with a small, sharp knife and scoop out as many of the tiny black seeds as you can into the milk mixture.

Ingredients you will need

Vanilla Bean

Cream

Seeds

Milk

Equipment you will use

Sauce Pan

Knife

Add the pod to the pan, too.

Equipment you will use

Frying Pan

Heat the whole lot over a low heat, stirring occasionally, until it almost boils youll see a few bubbles at the edge. Take off the heat and set aside for 30 mins so that the vanilla can infuse.

Ingredients you will need

Vanilla

Mix the egg yolks and sugar together in a bowl. Gradually pour the milk over the egg mixture, whisking continuously until combined.

Ingredients you will need

Egg Yolk

Sugar

Milk

Egg

Equipment you will use

Whisk

Bowl

Pour everything back into the cleaned pan, return to a low heat and cook for 8-10 mins, stirring all the time with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Make sure it doesnt boil or you will end up with scrambled eggs.

Ingredients you will need

Custard

Egg

Equipment you will use

Wooden Spoon

Frying Pan

Pour the custard through a fine sieve into a bowl, then sit it in a bigger bowl, one-third full of ice and water, to cool it down keep stirring every now and then to stop a skin forming. Chill to make sure it is completely cold, putting cling film directly on the surface of the custard to prevent a skin from forming.

Ingredients you will need

Custard

Water

Ice

Equipment you will use

Sieve

Bowl

Pour the custard into an ice-cream machine. Churn following manufacturers instructions until frozen, then spoon into a metal or plastic freezer-proof container. Cover and freeze until solid. If you dont have an ice-cream machine, pour the custard into the container and freeze. Every 2-3 hrs, take the mixture out of the freezer and give it a stir. Once it is softly set, beat it well with electric beaters, then freeze solid. It will keep in the freezer for 3 months.

Ingredients you will need

Custard

Cream

Ice

Remove from the freezer 15 mins before serving to allow it to get soft enough to scoop.

Equipment

Ingredients

Servings:

500milliliters

full-fat milk 300milliliters

pot double cream 1

vanilla pod 5larges

egg yolks (freeze the whites for next time you want to make meringue - see tips below)140grams

golden caster sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Vanillan Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.