Vanilla Ice Cream
Making vanilla ice cream from scratch couldn't be easier! This recipe makes a litre of smooth & creamy ice cream speckled with vanilla seeds.
Servings: 6 People
Equipment
- Ice Cream Machine
- Digital Food Probe
- Large Saucepan
- Sieve
- 1 Litre Plastic Tub
- Ice Cream Scoop
Ingredients
- 420 g Whole Milk
- 120 g Caster Sugar
- 40 g Glucose Syrup
- 25 g Skimmed Milk Powder
- 85 g Egg Yolks
- ¼ tsp Fine Sea Salt
- ½ Vanilla Pod (Or 2 tsp Vanilla Paste)
- 250 g Double Cream
Instructions
- Place the milk,, 60g of the sugar, glucose, milk powder, salt & vanilla into a large saucepan.If your using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
- Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming but don’t let it boil. Make sure to stir the milk regularly with a spatula.
- Whilst the cream is heating up, place the yolks & remaining sugar into a large mixing bowl then whisk to combine.
- Once the milk is steaming hot, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
- Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f.
- Once cooked, take the custard off the heat & stir in the double cream. If you've used a vanilla pod, take this out of the custard at this point. Give the custard a quick blitz with a stick blender then pass into a container, through a sieve.
- Let the custard cool, stirring occasionally then place a piece of baking paper onto the custard’s surface & refrigerate overnight.
- The next day, churn the custard until it reaches the consistency of soft serve. If you take the temperature of the ice cream with a food probe, it should be around -5°c/23°f.
- Once churned, transfer to a tub & leave to set in the freezer for a minimum of 4 hours before serving.
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1. Ice Cream Maker –To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Skimmed Milk Powder – We’re using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
3. Glucose Syrup – Glucose syrup helps make our ice cream easier to scoop. This is available in most supermarkets.
4. Vanilla - Using a really good vanilla makes all the difference when making ice cream! You can either use half a vanilla pod or 2 teaspoons of vanilla paste.
5. Storage - Homemade ice cream will keep in the freezer for up to 2 weeks.
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