Description
By the first spoonful at the latest, you understand why homemade vanilla ice cream just feels different. It is not simply cold and sweet, but melts slowly on your tongue, turning soft, creamy, and almost a little nostalgic. Suddenly, your mind is somewhere between a warm summer day, a bowl of ice cream on the balcony, and that little evening moment when you only meant to have one scoop and then somehow find yourself going back to the freezer.
GOOD TO HAVE ON HAND
- ice cream maker
- medium saucepan
- whisk
- large bowl
Ingredients
Units
Scale
- 500 grams heavy whipping cream
- 500 milliliters full-fat cow milk
- 190 grams white sugar
- 5 egg yolks
- 2 vanilla beans
- pinch of salt
Instructions
- In the morning: Add the milk, cream, scraped vanilla seeds, vanilla pods, salt, and half of the sugar to a saucepan and heat slowly. The mixture should become hot, but not boil. Remove the saucepan from the heat and set aside.
- In the meantime, whisk the egg yolks with the remaining sugar until well combined.
- Slowly pour the warm milk and cream mixture into the egg yolks while whisking constantly to prevent the eggs from curdling. Then pour everything back into the saucepan.
- Heat the mixture over low to medium heat, stirring constantly, until it reaches 84°C and slightly thickens.
- Pour the ice cream base through a fine sieve. Add the vanilla pods back in so they can continue to infuse the mixture while it chills.
- Place the mixture directly in the fridge.
- In the evening: Remove the vanilla pods from the well-chilled ice cream base.
- Pour the mixture directly into the ice cream maker and churn until creamy.
- Serve the finished ice cream immediately or transfer it to a suitable container and freeze for another 4 hours until firm.
- Prep Time: 60 min
- Passive Time: 8 hrs
