Vanilla Ice Cream

Are you a vanilla ice cream lover looking to take your dessert game to the next level? In this video tutorial, I will guide you through the process of creating your own delicious vanilla ice cream from scratch. Using high-quality vanilla and a special technique, you can elevate this classic treat to a whole new level of indulgence. While store-bought ice cream may have some secrets up its sleeve when it comes to churning and machinery, I will show you how to achieve amazing results right in your own kitchen. With just a few key ingredients and the right equipment, you can enjoy a creamy, flavorful vanilla ice cream that will rival any store-bought version. Join me in this video as we delve into the world of homemade ice cream and discover just how easy and satisfying it can be to create your own frozen masterpiece.

Vanilla Ice Cream

Course: Dessert
Cuisine: French
Keyword: ice cream, vanilla
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
Servings: 16
Calories: 140kcal
Cost: $12
Make it right!
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Equipment

  • 1 Ice cream maker
  • 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
  • 4 g Gelatin 200 bloom
  • 300 ml Heavy cream

Instructions

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)

  • Soak gelatin in cold water to soften and drain. In a saucepan, warm up together milk, vanilla, sugar and salt on low heat. Add dry milk and blend using an immersion blender. When mixture reaches 113ºF/45ºC, add egg yolks and blend. Cook to 185ºF/85ºC stirring constantly. Do not boil. Remove custard from the heat, mix in gelatin along with the chilled heavy cream – refrigerate overnight for maturation. Process in your ice cream maker according to manufacture instructions. It should run for about 25 minutes. Transfer ice cream in another frozen container if desired. Freeze an hour prior making quenelles. Now, ice cream is at its best. Enjoy!

Nutrition

Serving: 50g | Calories: 140kcal

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