Vanilla Ice Cream
Servings: 16
Calories: 140kcal
Cost: $12
Make it right!
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Equipment
- 1 Ice cream maker
- 1 Immersion blender
- 1 Saucepan
- 1 Whisk
- 1 Rubber spatula
- 1 Strainer
- 4 Deli cups
- 1 Curvy tablespoon for quenelle
Ingredients
Crème Anglaise
- 500 ml Whole milk
- 180 g Sugar
- 30 g Corn syrup/glucose
- 30 g Dry milk
- 8 g Vanilla paste
- 2 g Salt
- 6 ea. Egg yolks
- 5 g Gelatin 200 bloom
- 300 ml Heavy cream
Instructions
What Does Gelatin Do in ice cream?
- Gelatin is a protein and may be defined as the most typical of reversible colloids. Due to its chemical and physical proper-ties, it is an excellent stabilizer of emulsions. When added to Ice-creams, it acts as an emulsifier (an additive which is used to mix two liquids). It gives the Ice-cream its texture and keeps it fresh. It also prevents the formation of large crystals in the ice creams. Glaciers and pastry chefs do substitut gelatin for pro-grade ice cream stabilizers that can be found online. In addition, they use heavy duty ice cream makers machine à glace that incorporate calibrated amount of air during the churning procedure.
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 nice oval shape and curve. 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. Fair enough, it requires some practice. Use beaten butter to practice and hot water. The best opportunity to making a beautifully shaped quenelle is after churning (freeze an hour prior proceeding). The use of a PacoJet in some high end restaurant offers that instant option. Once the ice cream has spent a night in the freezer, it wont have the same ideal texture. To soften a bit, place in the refrigerator for about an hour prior scooping out. If using a PacoJet though, frozen ice cream and sorbet can be re-processed indefinitely and stabilizers are not required. Store ice cream with a plastic wrap in contact for up to 10 days.
Crème Anglaise/Custard
- To start, we will need gelatin, milk, vanilla extract, sugar, salt, dry milk, egg yolks, heavy cream, and an ice cream maker. First, soften the gelatin by soaking it in cold water and then draining it. In a saucepan, combine the milk, vanilla, sugar, and salt, and warm the mixture over low heat. Next, add the dry milk and blend the mixture using an immersion blender. Once the temperature reaches 113ºF/45ºC, add the egg yolks and continue blending. Cook the custard mixture while stirring constantly until it reaches 185ºF/85ºC. It is important not to let the mixture boil. If it happens, remove from heat immediately and mix with the immersion blender. After removing the custard from the heat, mix in the softened gelatin and the chilled heavy cream. Refrigerate the mixture overnight to allow the flavors to mature. The next day, process the mixture in your ice cream maker following the manufacturer's instructions. Typically, this will take about 25 minutes. Once the ice cream is ready, you can transfer it to another frozen container if you prefer. Before serving, it's recommended to freeze the ice cream for an hour to ensure the perfect texture for shaping quenelles.
Nutrition
Serving: 50g | Calories: 140kcal
7 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