The world’s tastiest vanilla ice cream! Summer is here, and then it’s good with ice cream! This recipe is the basis for virtually all types of ice cream, easy to make, and the world’s tastiest ice cream!
It is the simplest thing to make ice cream, it is easier if you have an ice cream machine, but it is unnecessary. What you need is to create a sauce consisting of cream, milk, sugar, and vanilla sticks plus vanilla powder from Madagascar as it is heated. Then temper the egg yolks with the liquid and beat until the sauce begins to thicken. Then cool it before running it in an ice cream machine. Do you lack an ice cream machine? No problem, what you need to do then is to put the mixture in the freezer and stir it every two hours or so. Time-consuming – maybe, but it is worthwhile.
Ordinary ice cream includes many egg yolks; if you want less fat, it is probably better to make gelato instead. As you might guess, the difference between ice cream and gelato is the number of egg yolks you use, but the procedure is essentially the same.
Our youngest son Patrick and his future mother-in-law came to visit on Midsummer’s Day. Among other things, I offered homemade vanilla ice cream – it was a hit; Patrick said it was the tastiest vanilla ice cream he has ever eaten. I was overjoyed to hear that – I must say. I am happy to share my secrets. Use natural vanilla pods. Do not be in a hurry if you want ice cream with a lot of flavors. I also use vanilla powder from Madagascar – it is available in most grocery stores.
You can do everything in one day or do it in 3 days. Why 3 days, one might wonder maybe? The longer the time, the tastier ice cream, as simple as that. Below I describe the method of making the ice cream the same day. At the end of the recipe, I describe the 3 days process.
I have tried both with one and two vanilla pods. I prefer to use two vanilla pods, but it is good enough with a vanilla pod. It is a matter of taste.
Remember that one can freeze the leftover egg whites if you do not want to make meringues.
The batch gives 1 liter (500 gram)
375 ml whipping cream
375 ml milk (3%)
185 g sugar
6 egg yolks
2 vanilla sticks
1 teaspoon vanilla powder
- Mix milk and cream in a saucepan.
- Pour the milk and cream mixture (half and half) into a saucepan
- Cut the vanilla pod or pods and pull with the knife tip to get the vanilla beans. Add it to the milk and cream mixture (half & half). Add the rods as well.
- Heat it to 90 °(C) and then let it cool at room temperature for at least half an hour. The longer the time, the tastier ice cream.
- Reheat the liquid – remove the rods.
- Whisk together egg yolks and sugar in a separate bowl until the eggs are pale and the mixture becomes fluffy.
- When the milk and cream mixture is about 80 ° (C), remove the saucepan and add it (a little at a time) to the egg yolks and sugar mixture while whisking vigorously. This process is the “tempering the eggs” method. The most advantageous is that you use an electric whisk.
- Pour the mixture back into the saucepan.
- Heat the mixture over medium heat, constantly stirring until it starts to thicken. When you dip a wooden spoon in the liquid and draw a line on the back without the fluid flowing together again, the mix is ready. Under no circumstances should the liquid boil!
- Remove from the heat. Strain the whole liquid, and then let it cool down to room temperature for a while before you put it in the fridge. The mixture must be well cooled before you process it in the ice cream machine or set in the freezer (for those who do not have an ice cream machine).
- When the liquid is adequately cooled, run it in the ice cream machine and then leave it in the freezer for 4 hours before you can enjoy it.
Serve with meringues, fresh strawberries, and or strawberry syrup; it’s so delicious!
Day 1 I heat milk and cream, vanilla powder, and the vanilla beans scraped from the pods. Let it all cool down a bit before putting it in the fridge overnight.
Day 2 mix egg yolks and sugar, heat the liquid again, and temper the eggs with the hot mixture. Let it cool a bit again before putting it in the fridge overnight.
Day 3 process the ice cream in the ice cream machine. In this way, the liquid gets the maximum taste of vanilla.
Strawberry ice cream:
500 grams of strawberries – preferably fresh. Cut 400 grams of the strawberries into slightly smaller pieces. Sprinkle with 1 tablespoon sugar and 1 tablespoon rose water. Let it stand for a while. Bring to the boil and let the berries soften. Mash and then cool it, then mix it with the sauce described above. Next, cut 100 grams of the strawberries into small pieces – let them soak in a mixture of a bit of sugar and a splash of Cointreau, add it to the ice cream just before you put it in the freezer.
Serve with strawberry syrup (recipe).