Vanilla Ice Cream
Servings: 1.2 L/qt
Calories: 135kcal
Cost: $12
Are you a vanilla ice cream lover looking to take your dessert game to the next level?
Equipment
- 1 Ice cream maker
- 1 Immersion blender
- 1 Saucepan
- 1 Whisk
- 1 Rubber spatula
- 1 Sieve
- 4 Deli containers or serving bowls
- 1 Curvy tablespoon for quenelle
- 1 Stainless steel container
Ingredients
Ice Cream Custard Base (Crème Anglaise)
- 500 g Whole milk
- 300 g Heavy cream
- 8 g Vanilla bean How to use a vanilla bean
- 180 g Sugar
- 30 g Dry milk
- 30 g Dextrose or dry glucose
- 2 g Salt
- 120 g Egg yolks
- 5 g Gelatin or ice cream stabilizer 200 bloom
Coffee Ice Cream
- 80 g Strong coffee beans
- 15 g Coffee extract to taste
Instructions
Ice Cream Stabilizer vs Gelatin
- When making ice cream at home, the use of gelatin in place of an ice cream stabilizer offers a great alternative. When added to Ice-creams it acts as an emulsifier. It also prevents the formation of large crystals in the ice creams.
How To Make Quenelle
- In the gastronomy world, a quenelle is an elegant way to sublime ice cream, sorbet, mousse, etc. Choose a dessert spoon with a sharp curve oval shape. Place your quenelle spoon in warm water and tap dry to remove excess water.
- In a single motion, drag the spoon down through the ice cream toward the near edge of the container so it curls over itself to form the quenelle.
- You should always serve a quenelle on a base; it prevents sliding. Use some toasted nuts, crumble, streusel, crushed cookies, tuile, biscotti, wafer, macaron etc...
Ice Cream Custard Base (Crème Anglaise)
- Bloom gelatin in cold water and drain. In a saucepan, heat milk, heavy cream, vanilla, sugar and salt. (Add coffee beans if making coffee ice cream). Turn off the heat, cover and let infuse 20 minutes or for up to 48 hours (in the refrigerator). Remove and save the vanilla pods. Sieve liquid if using coffee beans. Reheat liquid to 95ºF/35ºC. Add the glucose powder combined with the stabilizer if using it, and dry milk. Mix with the immersion blender. Once the temperature reaches 113ºF/45ºC, add the egg yolks and blend. Cook custard to 185ºF/85ºC, stirring constantly. Remove from the heat and mix in the bloomed gelatin. Refrigerate the ice cream custard base for up to 24 hours.
- Churn for about 45 minutes. Click here for more detailed instructions.
Nutrition
Serving: 50g | Calories: 135kcal
8 thoughts on “Vanilla Ice Cream”
Wow! This was a *drop the spoon* moment for me, my wife and my mother-in-law 😉 This ice cream was delicious! Artisan gelateria -level of taste and consistency. I think this recipe might have RUINED all other ice cream for me! Thanks, Bruno 😀
Glad to hear that! any leftovers? 🤪
The best vanilla ice cream i have ever tasted! Not too sweet and the vanilla is the hero! Thanks for the recipe!
Super good.
Why did you use gelatine? Can I substitute it?
Hi Johannes, I made an update for you – check the recipe out 🌝
Thank you, chef
Hi Bruno
Do you have a recipe for coffee ice cream? Would infusing coffee bean in the milk be enough? Maybe adding instant coffee and/or an espresso at one point?
Thanks for your help